Whole wheat bread: Effect of bran fractions on dough and end-product quality

By K. H. Khalid, J. Ohm, S. Simsek. 2017

69 citations recorded by the source corpus.

Subfields: Biochemistry, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/8f534755691d98101913b6509170fa6a6a1f5e61