Sensory and physicochemical properties of whole wheat salted noodles under different preparations of bran
Eun-Yeong Sim, Eun‐Hee Park, Fengyun Ma, Byung‐Kee Baik, Jorge M. Fonseca, Stephen R. Delwiche
Topics & Concepts
Food scienceBranRoastingFlavorUltimate tensile strengthChemistryWheat flourSensory systemMaterials scienceComposite materialBiologyRaw materialOrganic chemistryPhysical chemistryNeuroscienceFood composition and propertiesSeed and Plant BiochemistryHeavy Metals in Plants