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Stone milling versus roller milling: A systematic review of the effects on wheat flour quality, dough rheology, and bread characteristics

Alessio Cappelli, Noemi Oliva, Enrico Cini

2020Trends in Food Science & Technology151 citationsDOIOpen Access PDF

Topics & Concepts

RheologyWheat flourQuality (philosophy)Food scienceProcess engineeringMaterials scienceManufacturing engineeringEngineeringComposite materialChemistryPhilosophyEpistemologyFood composition and propertiesPolysaccharides Composition and ApplicationsAgricultural Engineering and Mechanization
Stone milling versus roller milling: A systematic review of the effects on wheat flour quality, dough rheology, and bread characteristics | Litcius