Effect of bran addition ratioon rheological properties of whole wheat flour
The effect of bran on rheological property of wheat flour was researched. The national trial strong gluten variety Jinmai 92 was used as raw material to grind flour.The bran addition were 5%, 10%, 15%, 20%, 25% and 30% with pure flour as negative control group and pure bran as positive control group...
Salvato in:
| Autori principali: | , , , , , , , |
|---|---|
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Academy of National Food and Strategic Reserves Administration
2019-09-01
|
| Serie: | Liang you shipin ke-ji |
| Soggetti: | |
| Accesso online: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20190503?st=article_issue |
| Tags: |
Nessun Tag, puoi essere il primo ad aggiungerne!!
|