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2018•Journal of Cereal ScienceRequires access

Effects of superfine grinding of bran on the properties of dough and qualities of steamed bread

Xiaoyun Xu, Yan Xu, Naifu Wang, Yibin Zhou

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Key concepts: Bran, Food science, Steamed bread, Grinding, Starch, Chemistry, Absorption of water, Particle size

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Effects of superfine grinding of bran on the properties of dough and qualities of steamed bread — Research Paper | ScholarLens