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The Characteristics of Steamed Bread from Reconstituted Whole Wheat Flour (WWF) of Different Hard Wheat Classes with Different Bran Particle Size Distributions.
Foods. 2021 Oct 12;10(10):2413. doi: 10.3390/foods10102413.
Foods. 2021.
PMID: 34681462
Free PMC article.
Structural characterization of proteins in wheat flour doughs enriched with intermediate wheatgrass (Thinopyrum intermedium) flour.
Marti A, Bock JE, Pagani MA, Ismail B, Seetharaman K.
Marti A, et al. Among authors: bock je.
Food Chem. 2016 Mar 1;194:994-1002. doi: 10.1016/j.foodchem.2015.08.082. Epub 2015 Aug 21.
Food Chem. 2016.
PMID: 26471645
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