Preparation and effect of cell-wall hydrolysate from wheat bran on mixing properties of dough.
Year: 1994
Type: article
Source: Cereal Chemistry
Authors: Kiwamu Shiiba, Hideyo YAMADA, H. Hara, Katsuo Okada
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W2497988907