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Effects of corn distillers dried grains on dough properties and quality of Chinese steamed bread
Abstract Chinese steamed bread (CSB) accounts for 30% of the wheat end‐use in China. CSB was studied as a platform for fiber and protein enrichment, employing corn distillers dried grains. Food grade distiller's grain (FDDG) processed from co‐products from the corn ethanol industry was used as...
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Wiley
2020-08-01
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| Colecção: | Food Science & Nutrition |
| Assuntos: | |
| Acesso em linha: | https://doi.org/10.1002/fsn3.1604 |
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