[HTML][HTML] Impact of fermented wheat bran dietary fiber addition on dough rheological properties and noodle quality
L Fan, L Li, A Xu, J Huang, S Ma - Frontiers in Nutrition, 2022 - frontiersin.org
This study aimed to evaluate the effect of fermented wheat bran dietary fiber (FWBDF) on the
rheological properties of the dough and the quality of noodles and to compare it with the …
rheological properties of the dough and the quality of noodles and to compare it with the …
[HTML][HTML] Impact of Fermented Wheat Bran Dietary Fiber Addition on Dough Rheological Properties and Noodle Quality
L Fan, L Li, A Xu, J Huang, S Ma - Frontiers in Nutrition, 2022 - ncbi.nlm.nih.gov
This study aimed to evaluate the effect of fermented wheat bran dietary fiber (FWBDF) on the
rheological properties of the dough and the quality of noodles and to compare it with the …
rheological properties of the dough and the quality of noodles and to compare it with the …
Impact of Fermented Wheat Bran Dietary Fiber Addition on Dough Rheological Properties and Noodle Quality.
L Fan, L Li, A Xu, J Huang, S Ma - Frontiers in Nutrition, 2022 - europepmc.org
This study aimed to evaluate the effect of fermented wheat bran dietary fiber (FWBDF) on the
rheological properties of the dough and the quality of noodles and to compare it with the …
rheological properties of the dough and the quality of noodles and to compare it with the …
Impact of Fermented Wheat Bran Dietary Fiber Addition on Dough Rheological Properties and Noodle Quality
L Fan, L Li, A Xu, J Huang, S Ma - Frontiers in nutrition, 2022 - pubmed.ncbi.nlm.nih.gov
This study aimed to evaluate the effect of fermented wheat bran dietary fiber (FWBDF) on the
rheological properties of the dough and the quality of noodles and to compare it with the …
rheological properties of the dough and the quality of noodles and to compare it with the …
Impact of Fermented Wheat Bran Dietary Fiber Addition on Dough Rheological Properties and Noodle Quality
L Fan, L Li, A Xu, J Huang, S Ma - 2022 - agris.fao.org
This study aimed to evaluate the effect of fermented wheat bran dietary fiber (FWBDF) on the
rheological properties of the dough and the quality of noodles and to compare it with the …
rheological properties of the dough and the quality of noodles and to compare it with the …
Impact of Fermented Wheat Bran Dietary Fiber Addition on Dough Rheological Properties and Noodle Quality
L Fan, L Li, A Xu, J Huang, S Ma - Nutrition and chemistry of …, 2023 - books.google.com
This study aimed to evaluate the effect of fermented wheat bran dietary fiber (FWBDF) on the
rheological properties of the dough and the quality of noodles and to compare it with the …
rheological properties of the dough and the quality of noodles and to compare it with the …