Bran characteristics and bread‐baking quality of whole grain wheat flour

L Cai, I Choi, CK Lee, KK Park, BK Baik - Cereal Chemistry, 2014 - Wiley Online Library
Variations in physical and compositional bran characteristics among different sources and
classes of wheat and their association with bread‐baking quality of whole grain wheat flour …
被引用次数：44 相关文章

Bran Characteristics and Bread-Baking Quality of Whole Grain Wheat Flour.

L Cai, I Choi, CK Lee, KK Park, BK Baik - Cereal Chemistry, 2014 - search.ebscohost.com
Variations in physical and compositional bran characteristics among different sources and
classes of wheat and their association with bread‐baking quality of whole grain wheat flour …

Bran characteristics and bread-baking quality of whole grain wheat flour

L Cai, I Choi, C Lee, K Park, BK Baik - Cereal Chemistry, 2014 - ars.usda.gov
Consumer's interest in eating whole grain wheat foods are increasing, owing to the well-
established, numerous health benefits, such as reduced risk of obesity, type 2 diabetes …

Bran characteristics and bread-baking quality of whole grain wheat flour.

LM Cai, CID Choi InDuck, LCK Lee ChoonKi… - 2014 - cabidigitallibrary.org
Variations in physical and compositional bran characteristics among different sources and
classes of wheat and their association with bread-baking quality of whole grain wheat flour …

[引用][C] Bran characteristics and bread-baking quality of whole grain wheat flour

L Cai, I Choi, CK Lee, KK Park, BK Baik - 2014