Effect of superheated steam treatment on the structural and digestible properties of wheat flour

Publication date: March 2021Source: Food Hydrocolloids, Volume 112Author(s): Yongshuai Ma, Dan Xu, Shangyuan Sang, Yamei Jin, Xueming Xu, Bo Cui
Source: Food Hydrocolloids - Category: Food Science Source Type: research
More News: Food Science | Wheat