Whole-wheat flour particle size influences dough properties, bread structure and in vitro starch digestibility

S Lin, J Gao, X Jin, Y Wang, Z Dong, J Ying, W Zhou - Food & function, 2020 - pubs.rsc.org
Whole-wheat flour (WWF) is increasingly popular because of the health benefits of whole
grains. This study investigated the effect of WWF particle size on dough properties, bread …
被引用次数：68 相关文章

Whole-wheat flour particle size influences dough properties, bread structure and in vitro starch digestibility.

S Lin, J Gao, X Jin, Y Wang, Z Dong, J Ying, W Zhou - 2020 - cabidigitallibrary.org
Whole-wheat flour (WWF) is increasingly popular because of the health benefits of whole
grains. This study investigated the effect of WWF particle size on dough properties, bread …

Whole-wheat flour particle size influences dough properties, bread structure and in vitro starch digestibility

S Lin, J Gao, X Jin, Y Wang, Z Dong… - Food & …, 2020 - pubmed.ncbi.nlm.nih.gov
Whole-wheat flour (WWF) is increasingly popular because of the health benefits of whole
grains. This study investigated the effect of WWF particle size on dough properties, bread …

Whole-wheat flour particle size influences dough properties, bread structure and in vitro starch digestibility.

S Lin, J Gao, X Jin, Y Wang, Z Dong, J Ying… - Food & Function, 2020 - europepmc.org
Whole-wheat flour (WWF) is increasingly popular because of the health benefits of whole
grains. This study investigated the effect of WWF particle size on dough properties, bread …

[引用][C] Whole-wheat flour particle size influences dough properties, bread structure and in vitro starch digestibility

S Lin, J Gao, X Jin, Y Wang, Z Dong, J Ying, W Zhou - 2020