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Effect of Fermentation and Particle Size of Wheat Bran on the Antinutritional Factors and Bread Quality

机译：麦麸发酵及粒径对抗营养因子和面包品质的影响

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Eiman G. Hassan; Amir M. Awad Alkareem; Abdel Moniem; I. Mustafa;
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1. Effect of Fermentation and Particle Size of Wheat Bran on the Antinutritional Factors and Bread Quality [J] . Eiman G. Hassan, Amir M. Awad Alkareem, Abdel Moniem I. Mustafa Pakistan journal of nutrition: PJN . 2008,第4期

机译：麦麸的发酵和粒径对抗营养因子和面包品质的影响
2. Effect of fermentation process, wheat bran size and replacement level on some characteristics of wheat bran, dough, and high-fiber Tafton bread [J] . Rezaei Somaie, Najafi Mohammad Ali, Haddadi Tayebeh Journal of Cereal Science . 2019,第期

机译：发酵过程，麦麸和替换水平对小麦麸皮，面团和高纤维Tafton面包的一些特征的影响
3. Influence of bran particle size on bread-baking quality of whole grain wheat flour and starch retrogradation. [J] . Liming Cai, Induck Choi, Jong-Nae Hyun, Cereal Chemistry . 2014,第1期

机译：麸皮粒径对全麦面粉面包烘烤品质和淀粉凝沉的影响。
4. Effects of Wheat Bran Particle Size on Chinese Steamed Breads [C] . Bao Qingdan, Wang Fengcheng, Yangsoo Kim, 14th ICC cereal and bread congress and forum on fats amp; oils : Science and technology innovation for healthy cereals amp; oils : book of abstracts . 2012

机译：麦麸粒径对Chinese头的影响
5. Effects of bran treatment on rheology and sensory quality of whole wheat flat bread. [D] . Mishra, Jigyasha. 2016

机译：麸皮处理对全麦扁面包流变学和感官品质的影响。
6. Influence of Durum Wheat Bran Particle Size on Phytochemical Content and on Leavened Bread Baking Quality [O] . Nabeel T. Alzuwaid, Denise Pleming, Christopher M. Fellows, 2021

机译：硬粒小麦麸皮粒度对植物化学含量及升降面包烘焙质量的影响
7. Bran in bread: effects of particle size and level of wheat and oat bran on mixing, proving and baking [O] . Campbell, GM Ross 2008

机译：面包中的麸皮：粒度和小麦和燕麦麸的水平对混合，证明和烘焙的影响

Effect of Fermentation and Particle Size of Wheat Bran on the Antinutritional Factors and Bread Quality

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