Influences of hydrothermal and pressure treatments of wheat bran on the quality and sensory attributes of whole wheat Chinese steamed bread and pancakes-Reference-Cited by-同舟云学术

Influences of hydrothermal and pressure treatments of wheat bran on the quality and sensory attributes of whole wheat Chinese steamed bread and pancakes

Published:2021-11 Issue: Volume:102 Page:103356
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Ma Fengyun,Lee Yu Young,Park Eunhee,Luo Yaguang,Delwiche Stephen,Baik Byung-Kee^ORCID

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

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