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The effects of extruded corn flour on rheological properties of wheat‐based composite dough and the bread quality.

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Bibliographic Details
Title: The effects of extruded corn flour on rheological properties of wheat‐based composite dough and the bread quality.
Authors: Sun, Huaxing1 (AUTHOR), Ju, Qian1 (AUTHOR), Ma, Jie1 (AUTHOR), Chen, Jincheng1 (AUTHOR), Li, Yaoxi1 (AUTHOR), Yuan, Yanqiu1 (AUTHOR), Hu, Yayun1 (AUTHOR), Fujita, Kaori2 (AUTHOR) fujitak@affrc.go.jp, Luan, Guangzhong1 (AUTHOR) qlgz@nwsuaf.edu.cn
Source: Food Science & Nutrition. Sep2019, Vol. 7 Issue 9, p2977-2985. 9p.
Database: Academic Search Ultimate
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ISSN:20487177
DOI:10.1002/fsn3.1153