Effect of Wheat Bran Particle Size on Do
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Zhang, Decai; Moore, Wayne R
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Article
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1997
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John Wiley and Sons
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English
β 173 KB
π 2 views
Commercial hard red spring, hard red winter, soft white and durum wheat brans were used to investigate the e β ect of wheat bran particle size on the rheological properties of doughs. Wheat brans were Γrst coarsely ground and passed through a bran Γnisher to remove additional endosperm and aleurone l