Effect of Zn-Rich Wheat Bran With Different Particle Sizes on the Quality of Steamed Bread.

Wang, Huinan; Li, Anfei; Kong, Lingrang; Zhang, Xiaocun

Wang, Huinan; Li, Anfei; Kong, Lingrang; Zhang, Xiaocun.

Afiliação

Wang H; Agronomy College, State Key Laboratory of Crop Biology, Shandong Agricultural University, Taian, China.
Li A; Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China.
Kong L; Agronomy College, State Key Laboratory of Crop Biology, Shandong Agricultural University, Taian, China.
Zhang X; Agronomy College, State Key Laboratory of Crop Biology, Shandong Agricultural University, Taian, China.

Front Nutr ; 8: 761708, 2021.

Article em En | MEDLINE | ID: mdl-34957180

Palavras-chave

Zn biofortification; Zn content; steamed bread; viscoelasticity; wheat bran; wheat flour

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Front Nutr Ano de publicação: 2021 Tipo de documento: Article País de afiliação: China País de publicação: Suíça

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