Bran characteristics impact the whole wheat noodle quality

Wang, F; Chao, HM; Xu, ZH; Wu, Y; Sun, LQ; Wang, NF

Wang, NF (通讯作者)，Anhui Agr Univ, Food Proc Res Inst, Sch Tea & Food Sci, Anhui Engn Lab Agroprod Proc, Hefei, Anhui, Peoples R China.

FOOD SCIENCE AND TECHNOLOGY, 2022; 42 ():

Abstract

In this study, whole wheat flour (WWF) was prepared by blending one commercial noodle flour with ten different bran samples from white and red winter ......

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