Effect of wheat pearling process on composition and nutritional profile of flour and its bread‐making performance-Reference-Cited by-同舟云学术

Effect of wheat pearling process on composition and nutritional profile of flour and its bread‐making performance

Published:2021-10-29 Issue:1 Volume:57 Page:249-257
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Navarro José L.¹,Biglione Camila¹,Paesani Candela¹^ORCID,Moiraghi Malena¹²,León Alberto E.¹²^ORCID,Steffolani María Eugenia¹²

Affiliation:

1. Institute of Food Science and Technology of Córdoba (ICYTAC) CONICET‐UNC Valparaíso and Rogelio Martínez Avenue Córdoba 5000 Argentina

2. Department of Biological Chemistry Faculty of Agricultural Sciences National University of Córdoba (UNC) Valparaíso and Rogelio Martínez Avenue Córdoba 5000 Argentina

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15401

Reference30 articles.

1. In vitro digestibility and colonic fermentability of aleurone isolated from wheat bran

2. Phenolic Content and Antioxidant Activity of Pearled Wheat and Roller-Milled Fractions

3. Wheat Aleurone: Separation, Composition, Health Aspects, and Potential Food Use

4. Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours

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