Impact of wheat bran micronization on dough properties and bread quality: Part II – Quality, antioxidant and nutritional properties of bread
Suyun Lin, Xiaoxuan Jin, Jing Gao, Ziyou Qiu, Jian Ying, Yong Wang, Zhizhong Dong, Weibiao Zhou
Topics & Concepts
Food scienceBranChemistryAntioxidantStarchMicronizationFlavorPalatabilityParticle sizeRaw materialBiochemistryPhysical chemistryOrganic chemistryFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPhytase and its Applications