Effects of extrusion processing wheat bran on the dough and steamedbread of whole wheat flour

doi:10.13995/j.cnki.11-1802/ts.022151

LI Xuejie, ZHANG Jian, ZHENG Wengang, AI Zhilu

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (5) : 181-187.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (5) : 181-187. DOI: 10.13995/j.cnki.11-1802/ts.022151

Effects of extrusion processing wheat bran on the dough and steamedbread of whole wheat flour

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(5): 181-187 https://doi.org/10.13995/j.cnki.11-1802/ts.022151

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Received	Published
2019-09-02	2020-03-15
Issue Date
2020-04-10

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