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Effects of Different Pilot-Scale Milling Methods on Bioactive Components and End-Use Properties of Whole Wheat Flour

The health benefits from consumption of whole wheat products are widely recognized. This study investigated the effects of different pilot-scale milling methods on physicochemical properties, bioactive components, Chinese steamed bread (CSB), and Chinese leavened pancakes (CLP) qualities of whole wh...

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Detalles Bibliográficos
Autores principales:	Tian, Wenfei, Tong, Jingyang, Zhu, Xiaoyue, Martin, Philipp Fritschi, Li, Yonghui, He, Zhonghu, Zhang, Yan
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8623663/ https://www.ncbi.nlm.nih.gov/pubmed/34829138 http://dx.doi.org/10.3390/foods10112857

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