Bran characteristics impact the whole wheat noodle quality
Author:
Affiliation:
1. Anhui Agricultural University, China
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101191&tlng=en
Reference27 articles.
1. Chemical composition and the nutritive value of wheat bran;Bartnik M.;World Review of Nutrition and Dietetics,1989
2. Phenolic content and antioxidant activity of pearled wheat and roller-milled fractions;Beta T.;Cereal Chemistry Journal,2005
3. Bran characteristics and bread-baking quality of whole grain wheat flour;Cai L.;Cereal Chemistry Journal,2014
4. Influence of phenolic acid content on sensory perception of bread and crackers made from red or white wheat;Challacombe C. A.;Journal of Cereal Science,2012
5. Significance of dietary fiber on the viscometric pattern of pasted and gelled flour-fiber blends;Collar C.;Cereal Chemistry,2006
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