Effects of wheat bran with different colors on the qualities of dry noodles

Journal of Cereal Science

Volumn 58, Issue 3, 2013, Pages 400-407

  Song, Xiaoyan ^a   Zhu, Wei ^a   Pei, Yaqiong ^a   Ai, Zhilu ^a   Chen, Junying ^a  

^a HENAN AGRICULTURAL UNIVERSITY   (China)

Author keywords

Noodles; Qualities; Ultrafine grinding; Wheat bran

Indexed keywords

TRITICUM AESTIVUM;

EID: 84888068101     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2013.08.005     Document Type: Article

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