Measurement of colour-grained wheat nutrient compounds and the application of combination technology in dough
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DOI: 10.1016/j.jcs.2018.07.018
Abstract: Abstract The objective of this study was to evaluate the effects of different colour-grained wheat flours on protein, TDF, fat, amino acid, microelement, physicochemical index, nutritional quality, farinograph properties and tensile test. The protein content… read more here.
Keywords: combination technology; colour grained; grained wheat;