Particle size distribution control during wheat milling: nutritional quality and functional basis of flour products—a comprehensive review-Reference-Cited by-同舟云学术

Particle size distribution control during wheat milling: nutritional quality and functional basis of flour products—a comprehensive review

Author:

Tian Xiaoling¹²^ORCID,Wang Xiaoxi¹^ORCID,Wang Zhen³^ORCID,Sun Binghua¹,Wang Fengcheng¹,Ma Sen¹^ORCID,Gu Yujuan¹,Qian Xiaojie¹

Affiliation:

1. College of Food Science and Engineering, Henan University of Technology Zhengzhou 450001 China

2. College of Food Science and Technology, Henan Agricultural University Zhengzhou 450002 China

3. College of Agriculture, Henan University Kaifeng 475001 China

Funder

National Key Research and development Program of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

Reference135 articles.

3. Relationship of damaged starch with some physicochemical parameters in assessment of wheat flour quality;Ali R.;Pakistan Journal of Botany,2014

5. Effect of fine grinding upon flour;Alsberg C.L.;Cereal Chemistry,1925

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