The effects of extruded corn flour on rheological properties of wheat-based composite dough and the bread quality.

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作者： Huaxing,Sun ^[1] ; Qian,Ju ^[1] ; Jie,Ma ^[1] ; Jincheng,Chen ^[1] ; Yaoxi,Li ^[1] ; Yanqiu,Yuan ^[1] ; Yayun,Hu ^[1] ; Kaori,Fujita ^[2] ; Guangzhong,Luan ^[1]

作者单位： College of Food Science and Engineering Northwest A&F University Yangling China. ^[1] Japan International Research Center for Agricultural Science Ibaraki Japan. ^[2]

关键词 bread extrusion farinographic properties maize

DOI 10.1002/fsn3.1153

PMID 31572591

发布时间 2023-10-14

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Food science & nutrition

2019年7卷9期

2977-2985页

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The effects of extruded corn flour on rheological properties of wheat-based composite dough and the bread quality.

Food science & nutrition

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Food science & nutrition

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The effects of extruded corn flour on rheological properties of wheat-based composite dough and the bread quality.

Food science & nutrition

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Food science & nutrition

相关期刊

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