Effects of Different Sprouted Degrees on the Quality of Whole Wheat Bread
The sprouted degree had a great effect on the edible quality of whole wheat bread. This study investigated the morphological changes of sprouted wheat with the different sprouted degree. The effect of whole wheat flour from whole wheat with different sprouted degree on the quality characteristics of...
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| Autors principals: | , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Academy of National Food and Strategic Reserves Administration
2023-09-01
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| Col·lecció: | Liang you shipin ke-ji |
| Matèries: | |
| Accés en línia: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20230514 |
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