Effect of aleurone‐rich fraction on texture and nutritional properties of breads
Author:
Affiliation:
1. Department of Food Science and Technology, College of Light Industry and Food Engineering Nanjing Forestry University Nanjing 210037 China
2. College of Culinary Art Tourism College of Zhejiang Hangzhou 311231 China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16150
Reference52 articles.
1. Wheat bran-based biorefinery 2: Valorization of products
2. Effect of aleurone-rich flour on composition, baking, textural, and sensory properties of bread
3. Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy
4. Bioavailability and metabolism of phenolic compounds from wholegrain wheat and aleurone-rich wheat bread
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