Effects of superheated steam treatment of wheat on physicochemical properties of wheat flour and cracker quality
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DOI: 10.1016/j.jcs.2021.103165
Abstract: Abstract In order to study the effects of superheated steam (SS) treatment of wheat on the physicochemical properties of wheat flour and cracker quality, soft wheat was treated with SS and the pasting properties and… read more here.
Keywords: treatment wheat; wheat; treatment; cracker quality ... See more keywords