ScholarLens Back to search
2015•Journal of Cereal ScienceRequires access

Effect of wheat germ flour addition on wheat flour, dough and Chinese steamed bread properties

Sun Ru, Zhengmao Zhang, Xinjuan Hu, Qinhui Xing, Wuyan Zhuo

Open publisher page 92 citations

Abstract

This record does not include an abstract. Use the full-text link above if available.

About this research paper

What this paper is about

An abstract is not available in the OpenAlex record for this paper.

Why it matters

OpenAlex reports 92 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Key concepts: Farinograph, Food science, Falling Number, Wheat flour, Gluten, Steamed bread, Steaming, Ingredient

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Effect of wheat germ flour addition on wheat flour, dough and Chinese steamed bread properties — Research Paper | ScholarLens