Influence of partial substitution of wheat flour with sprouted oat flours on physicochemical and textural characteristics of wheat bread
Hongwei Cao, Feng Gao, Huijie Shen, Qiushuo Su, Xiao Guan, Zhu Sun, Zhiquan Yu
Topics & Concepts
ChewinessFood scienceSproutingWheat flourChemistryGlutenRheologyBotanyMaterials scienceBiologyComposite materialFood composition and propertiesSeed and Plant BiochemistryMicrobial Metabolites in Food Biotechnology