Characteristics of Bread Made of Various Substitution Ratios of Bran Pulverized by Hammer Mill or Jet Mill
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DOI: 10.3390/foods9010048
Abstract: The physicochemical and antioxidant properties of dough and bread were measured in wheat flours substituted with two types of bran (HMB: bran pulverized by a hammer mill and JMB: bran pulverized by a jet mill)… read more here.
Keywords: bran pulverized; jmb; mill; hammer mill ... See more keywords