Effect of Artemisia sphaerocephala kraschen seed powder and vital gluten on the processing quality of oat whole meal

Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering

Volumn 22, Issue 10, 2006, Pages 230-232

  Hu, Xinzhong ^a   Yang, Yuanli ^a   Du, Shuangkui ^a   Zhang, Guoquan ^a  

^a NORTHWEST A F UNIVERSITY   (China)

Author keywords

Artemisia sphaerocephala kraschen; Bread; Oat; Processing quality; Steam bread; Vital gluten

Indexed keywords

EID: 33846094518     PISSN: 10026819     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (24)