The contribution of superheated steam treatment of wheat flour to the cake quality
Yongshuai Ma, Shangyuan Sang, Dan Xu, Yamei Jin, Yisheng Chen, Xueming Xu
Topics & Concepts
Superheated steamFood scienceSwellingChemistrySuperheatingEnthalpyMaterials scienceFalling NumberWheat flourComposite materialThermodynamicsPhysicsFood composition and propertiesMicrobial Inactivation MethodsPhytochemicals and Antioxidant Activities