Comparing bread-making properties of white and whole wheat flours from 64 different genotypes: A correlation analysis
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
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1. Enhancing Gluten Network Formation and Bread-Making Performance of Wheat Flour Using Wheat Bran Aqueous Extract;Foods;2024-05-10
2. Exploring the chemical composition, antioxidant potential, and bread quality effects of the nutritional powerhouse: Wheat bran – A mini-review;Journal of Agriculture and Food Research;2023-12
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