Effects of extruded wheat aleurone layer flour on dough and bread quality

doi:10.13995/j.cnki.11-1802/ts.029632

ZHU Huixue, WEN Jiping, HUANG Mengfan, LIU Shuai, WANG Jing, ZHAN Xiaobin

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (23) : 235-241.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (23) : 235-241. DOI: 10.13995/j.cnki.11-1802/ts.029632

Effects of extruded wheat aleurone layer flour on dough and bread quality

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(23): 235-241 https://doi.org/10.13995/j.cnki.11-1802/ts.029632

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Received	Revised	Published
2021-10-08	2021-11-22	2022-12-15
Issue Date
2023-01-05

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