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1 Ergebnisse
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Impact of wheat bran micronization on dough properties and ..:
Lin, Suyun
;
Jin, Xiaoxuan
;
Gao, Jing
...
Food Chemistry. 353 (2021) - p. 129407 , 2021
Link:
https://doi.org/10.1016/j.foodchem.2021.129407
RT Journal T1
Impact of wheat bran micronization on dough properties and bread quality: Part I – Bran functionality and dough properties
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2021.129407&Exemplar=1&LAN=DE A1 Lin, Suyun A1 Jin, Xiaoxuan A1 Gao, Jing A1 Qiu, Ziyou A1 Ying, Jian A1 Wang, Yong A1 Dong, Zhizhong A1 Zhou, Weibiao PB Elsevier BV YR 2021 SN 0308-8146 JF Food Chemistry VO 353 SP 129407 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2021.129407 DO https://doi.org/10.1016/j.foodchem.2021.129407 SF ELIB - SuUB Bremen
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