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- W321032017 abstract "ABSTRACT The variation in the rheological properties of white wheat flour dough upon supplementation with different percentages of bran, pollard (10 to 20%), and biochemically (10 to 50%) and hydrothermally (10 to 20%) treated bran was studied. The water absorption capacity, extensibility, maximum resistance and viscosity of the doughs were investigated." @default.
- W321032017 created "2016-06-24" @default.
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- W321032017 date "2008-01-01" @default.
- W321032017 modified "2023-09-24" @default.
- W321032017 title "Variation in Rheological Properties of Dough Enriched in Untreated and Treated Dietary Fiber Rich Cereal Fractions" @default.
- W321032017 cites W1976709739 @default.
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- W321032017 doi "https://doi.org/10.1016/b978-1-891127-61-8.50012-1" @default.
- W321032017 hasPublicationYear "2008" @default.
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