Exploring the chemical composition, antioxidant potential, and bread quality effects of the nutritional powerhouse: Wheat bran – A mini-review
Author:
Funder
National Institute of Food and Agriculture
Publisher
Elsevier BV
Subject
Agricultural and Biological Sciences (miscellaneous),Agronomy and Crop Science,Food Science
Reference98 articles.
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4. Improvement of whole wheat dough and bread properties by emulsifiers;Tebben;Grain Oil Sci. Technol.,2022
5. Individual effects of enzymes and vital wheat gluten on whole wheat dough and bread properties;Tebben;J. Food Sci.,2020
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