Baking properties and biochemical composition of wheat flour with bran and shorts
Version of Record online: 14 AUG 2013
© 2013 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Special Issue: Traditional foods: from culture, ecology and diversity, to human health and potential for exploitation
Volume 93, Issue 14, pages 3611–3616, November 2013
How to Cite
Kaprelyants, L., Fedosov, S. and Zhygunov, D. (2013), Baking properties and biochemical composition of wheat flour with bran and shorts. J. Sci. Food Agric., 93: 3611–3616. doi: 10.1002/jsfa.6320
- Issue online: 15 OCT 2013
- Version of Record online: 14 AUG 2013
- Accepted manuscript online: 25 JUL 2013 10:58AM EST
- Manuscript Accepted: 25 JUL 2013
- Manuscript Revised: 6 JUN 2013
- Manuscript Received: 18 JAN 2013
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