Effect of wheat bran particle size on dough rheological properties

Journal of the Science of Food and Agriculture

Volumn 74, Issue 4, 1997, Pages 490-496

  Zhang, Decai ^a,b   Moore, Wayne R ^a  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

^b KELLOGG COMPANY   (United States)

Author keywords

Dough rheology; Particle size; Wheat bran

Indexed keywords

TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 0030786975     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(sici)1097-0010(199708)74:4<490::aid-jsfa822>3.0.co;2-0     Document Type: Article

References (27)

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