Physical properties and sensory evaluation of bread containing micronized whole wheat flour.
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DOI: 10.1016/j.foodchem.2020.126497
Abstract: The aim of this study was to evaluate the potential use of micronized whole wheat flours in breadmaking. The micronization process was achieved by a jet mill and flours (JF) of particle size, ranged from… read more here.
Keywords: bread; micronized whole; whole wheat; sensory evaluation ... See more keywords