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    The effects of cereal brans, pseudocereal and enzymes on the Chinese steamed bread dough and bread quality 

    Liu, Wenjun (Lincoln University, 2018-04-30)
    The effect of incorporation of wheat bran, oat bran and buckwheat into Chinese steamed bread on dough rheology and quality were investigated. The additon of bran and buckwheat flour into wheat flour can influence the dough ...
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    AuthorLiu, Wenjun (1)Keyword0908 Food Sciences (1)090802 Food Engineering (1)bread (1)buckwheat (1)cereal bran (1)dough rheology (1)enzymes (1)glycaemic response (1)
    oat bran (1)
    rheology (1)... View MoreDate Issued2018 (1)
    This service is managed by Learning, Teaching and Library
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