Effects of Milling Methods and Cultivars on Physicochemical Properties of Whole-Wheat Flour
The aim of the present study was to investigate the influence of milling methods (jet mill (JM) and hammer mill (HM)) and wheat cultivars (Keumkang (K), Jokyung (J), and Anzunbaengi (A)) on physicochemical and dough properties of whole-wheat flour (WWF). The color, particle size, starch damage (SD),...
| Главные авторы: | , , , |
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| Формат: | Статья |
| Язык: | English |
| Опубликовано: |
Wiley
2019-01-01
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| Серии: | Journal of Food Quality |
| Online-ссылка: | http://dx.doi.org/10.1155/2019/3416905 |