Comparison of noodle-making performance of purple-colored whole wheat flour prepared with a jet mill and an ultra-centrifugal mill
Author:
Funder
Rural Development Administration
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s10068-024-01569-1.pdf
Reference29 articles.
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4. Bressiani J, Oro T, Da Silva PML, Montenegro FM, Bertolin TE, Gutkoski LC, Gularte MA. Influence of milling whole wheat grains and particle size on thermo-mechanical properties of flour using Mixolab. Czech Journal of Food Science. 37:276-284 (2019).
5. Cappelli A, Oliva N, Cini E. Stone milling versus roller milling: A systematic review of the effects on wheat flour quality, dough rheology, and bread characteristics. Trends in Food Science and Technology. 97:147-155 (2020).
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