Effects of wheat flour particle size on physicochemical properties and quality of noodles
Author:
Affiliation:
1. College of Food Science and Engineering Henan University of Technology Zhengzhou 450001 China
2. Henan Food Crop Collaborative Innovation Center Zhengzhou 450001 China
Funder
National Basic Research Program of China
National Natural Science Foundation of China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15479
Reference32 articles.
1. Effect of fine grinding upon flour;Alsberg C.;Cereal Chemistry,1925
2. Effect of flour particle size and damaged starch on the quality of cookies
3. Effect of damaged starch on wheat starch thermal behavior
4. Evaluation of the mechanical damage on wheat starch granules by SEM, ESEM, AFM and texture image analysis
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