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Effect of Barley and Barley Components on Rheological Properties of Wheat Dough

✍ Scribed by M.S Izydorczyk; A. Hussain; A.W. MacGregor

Book ID
112257167
Publisher
Elsevier Science
Year
2001
Tongue
English
Weight
155 KB
Volume
34
Category
Article
ISSN
0733-5210

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✍ Zhang, Decai; Moore, Wayne R πŸ“‚ Article πŸ“… 1997 πŸ› John Wiley and Sons 🌐 English βš– 173 KB πŸ‘ 2 views

Commercial hard red spring, hard red winter, soft white and durum wheat brans were used to investigate the e †ect of wheat bran particle size on the rheological properties of doughs. Wheat brans were Ðrst coarsely ground and passed through a bran Ðnisher to remove additional endosperm and aleurone l