[HTML][HTML] The effect of wheat bran dietary fibre and raw wheat bran on the flour and dough properties: A comparative study
X Li, L Wang, P Jiang, Y Zhu, W Zhang, R Li, B Tan - LWT, 2023 - Elsevier
The aim of this study was to investigate the effects of wheat bran dietary fibre (WBDF, 3%,
6%, 9%, 12% and 15%) and raw wheat bran (RWB, 6%, 12%, 18%, 24% and 30%) on the …
6%, 9%, 12% and 15%) and raw wheat bran (RWB, 6%, 12%, 18%, 24% and 30%) on the …
The effect of wheat bran dietary fibre and raw wheat bran on the flour and dough properties: a comparative study.
X Li, L Wang, P Jiang, Y Zhu, W Zhang, R Li, B Tan - 2023 - cabidigitallibrary.org
The aim of this study was to investigate the effects of wheat bran dietary fibre (WBDF, 3%,
6%, 9%, 12% and 15%) and raw wheat bran (RWB, 6%, 12%, 18%, 24% and 30%) on the …
6%, 9%, 12% and 15%) and raw wheat bran (RWB, 6%, 12%, 18%, 24% and 30%) on the …