Influences of hydrothermal and pressure treatments on compositional and hydration properties of wheat bran and dough mixing properties of whole wheat meal

Autor:	Sean Liu, Frederick C. Felker, James A. Kenar, Yu Young Lee, Fengyun Ma, Jeffrey A. Byars, Ji Hae Lee, Byung-Kee Baik, Nathan S. Mosier
Rok vydání:	2021
Předmět:	Meal Bran Chemistry Organic Chemistry Dietary fiber Food science Whole wheat Mixing (physics) Hydrothermal circulation Food Science
Zdroj:	Cereal Chemistry. 98:673-682
ISSN:	1943-3638 0009-0352
DOI:	10.1002/cche.10411
Databáze:	OpenAIRE
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