Effects of different cultivars and particle sizes of non‐degermed millet flour fractions on the physical and texture properties of Chinese steamed bread,Cereal Chemistry

当前位置： X-MOL 学术 › Cereal Chem. › 论文详情

Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)

Effects of different cultivars and particle sizes of non‐degermed millet flour fractions on the physical and texture properties of Chinese steamed bread
Cereal Chemistry ( IF 2.4 ) Pub Date : 2020-03-22 , DOI: 10.1002/cche.10282
Shao‐Hui Li _{1,

2,

3} , Wei Zhao _{1,

2,

3} , Peng‐Liang Li _{1,

2,

3} , Guang Min ₄ , Ai‐Xia Zhang _{1,

2,

3} , Jia‐Li Zhang _{1,

2,

3} , Ying‐Ying Liu _{1,

2,

3} , Jing‐Ke Liu _{1,

2,

3}

Affiliation

We studied the effects of different cultivars of non‐degermed millet flour fraction and the particle size on Chinese steamed bread to promote the industrial development of the whole‐grain food industry.

中文翻译：