Effect of microparticulated wheat bran on the physical properties of bread

International Journal of Food Sciences and Nutrition

Volumn 64, Issue 1, 2013, Pages 122-129

  Kim, Bum Keun ^a   Cho, Ah Ra ^a   Chun, Yong Gi ^a   Park, Dong June ^a  

^a Korea Food Research Institute516 Baekhyun Dong   (South Korea)

Author keywords

Bread; Microparticulation; Texture; Wheat bran

Indexed keywords

GLUTEN; WATER;

ARTICLE; BREAD; CHEMISTRY; DIET; DIET SUPPLEMENTATION; DIETARY FIBER; FLOUR; GEL; HARDNESS; HUMAN; VISCOSITY; WHEAT;

BREAD; DIET; DIETARY FIBER; FLOUR; FOOD, FORTIFIED; GELS; GLUTENS; HARDNESS; HUMANS; TRITICUM; VISCOSITY; WATER;

TRITICUM AESTIVUM;

EID: 84872027199     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2012.710890     Document Type: Article

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