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Effects of aleurone‐rich fraction on the hydration and rheological properties attributes of wheat dough

Research paper by Xiaoya Li, Honghai Hu, Fen Xu, Zhengquan Liu, Liang Zhang, Hong Zhang

Indexed on: 23 Dec '18Published on: 21 Dec '18Published in: International Journal of Food Science & Technology



Abstract

International Journal of Food Science &Technology, EarlyView.