Effect of heat-moisture treatment of wheat (Triticum aestivum L.) grain on micronutrient content of flour, and noodles and bread qualities

Author:

Liu Yuanxiao,Jia Zeyu,Li Mengmeng,Bian KeORCID,Guan Erqi,Huang Wei

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference31 articles.

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3. Modeling the hydration step of the rice (Oryza sativa) parboiling process;Balbinoti;J. Food Eng.,2018

4. Parboiled rice and parboiling process;Balbinoti;Food Eng. Rev.,2018

5. Solubility of thiamine in pure and mixed solvents in function of temperature;Borges;Chemical and Biochemical Engineering Quarterly Journal,2015

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