Effect of Wholewheat Flour Particle Shape Obtained by Different Milling Processes on Physicochemical Characteristics and Quality of Bread

RESEARCH BACKGROUND: Wholewheat flour is a very good source of nutritional compounds and functional ingredients for human diet. However, it causes negative effect on bread quality. Different milling techniques can be used to obtain wholewheat flour, minimizing the negative effect of both bran and ge...

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Detalles Bibliográficos
Autores principales: Navarro, José Luis, Moiraghi, Malena, Quiroga, Fernanda Micaela, León, Alberto Edel, Steffolani, María Eugenia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2020
Materias:
Original Scientific Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7709460/
https://www.ncbi.nlm.nih.gov/pubmed/33281488
http://dx.doi.org/10.17113/ftb.58.03.20.6766

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7709460/
https://www.ncbi.nlm.nih.gov/pubmed/33281488
http://dx.doi.org/10.17113/ftb.58.03.20.6766

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