Work

Bread breakdown pathways during mastication: impact of wheat bran fortification

Year: 2021

Type: article

Source: Food & Function

DOI: 10.1039/d1fo02057a

Authors: Suyun Lin, Xiaoxuan Jin, Jing Gao, Esther H.-J. Kim, Marco P. Morgenstern, Zhizhong Dong, Jian Ying, Danqing Shao, Qian Zhao, Xiaoming Song, Weibiao Zhou

Institutions: National University of Singapore, Suzhou Research Institute, Jiangxi Agricultural University, Peking University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

Funders: National University of Singapore, Ministry of Education - Singapore, National Key Research and Development Program of China, International Science and Technology Cooperation Programme

Awards: G2888029315, G7487852674, G7591846105

OpenAlex ID: W3207687486

FWCI: 0.154

Cites: 38

Cited by: 2

Related to: 10