𝔖 Bobbio Scriptorium
✦   LIBER   ✦

EFFECT OF THE AMOUNT AND PARTICLE SIZE OF WHEAT FIBER ON TEXTURAL AND RHEOLOGICAL PROPERTIES OF RAW, DRIED AND COOKED NOODLES

✍ Scribed by SY-YU SHIAU; TIEN-TSO WU; YAO-LING LIU

Book ID
114843592
Publisher
John Wiley and Sons
Year
2012
Tongue
English
Weight
803 KB
Volume
35
Category
Article
ISSN
0146-9428

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Effect of Wheat Bran Particle Size on Do
Effect of Wheat Bran Particle Size on Dough Rheological Properties
✍ 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