Effect of Extruded and Steam Exploded Wheat Bran on Pasting Properties of Wheat Flour

被引：0
|
作者：
Li, Zhi [1 ]
Wu, Tao [1 ]
Liu, Rui [1 ]
Sui, Wenjie [1 ]
Zhang, Min [1 ]
机构：
[1] New Rural Development Research Institute, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin,300457, China
来源：
Shipin Kexue/Food Science | 2019年 / 40卷 / 06期
关键词：
Addition level - Extruded bran - Gelatinization characteristics - Gelatinization temperature - Onset-time - Pasting property - Peak viscosities - Wheat flours;
D O I：
10.7506/spkx1002-6630-20171129-362
中图分类号：
学科分类号：
摘要：
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页码：41 / 47
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