Effect of wheat germ flour addition on wheat flour, dough and Chinese steamed bread properties

Journal of Cereal Science

Volumn 64, Issue , 2015, Pages 153-158

  Sun, Ru ^a   Zhang, Zhengmao ^a   Hu, Xinjuan ^a   Xing, Qinhui ^a   Zhuo, Wuyan ^a  

^a NORTHWEST A F UNIVERSITY   (China)

Author keywords

Chinese steamed bread; Quality; Wheat; Wheat germ flour

Indexed keywords

EID: 84951837995     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2015.04.011     Document Type: Article

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