The effects of wheat bran particle size and storage period on bran flavour and baking quality of bran/flour blends
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference11 articles.
1. Oxygen consumption of aqueous suspensions of wheat wholemeal, bran and germ: Involvement of lipase and lipoxygenase
2. Hydrolytic and oxidative degradation of lipids during storage of wholemeal flour: Effects of bran and germ components
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