Use of dry-moist heat effects to improve the functionality, immunogenicity of whole wheat flour and its application in bread making

Journal of Cereal Science

Volumn 69, Issue , 2016, Pages 313-320

  Sudha, M L ^a   Soumya, C ^a   Prabhasankar, P ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Bread; Dry moist heat; Immunochemical; Rheological characteristics

Indexed keywords

EID: 84964529031     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2016.04.010     Document Type: Article

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