Open AccessInfluence of Enzyme Treated Wheat Bran on the Dough Rheology and Texture Characteristics of High Fiber Wafers
Author(s) -
Silvia Apprich
Publication year - 2016
Publication title -
journal of nutritional health and food engineering
Language(s) - English
Resource type - Journals
ISSN - 2373-4310
DOI - 10.15406/jnhfe.2016.05.00171
Subject(s) - food science , rheology , bran , texture (cosmology) , wheat flour , farinograph , materials science , dietary fiber , wafer , fiber , chemistry , composite material , raw material , nanotechnology , computer science , organic chemistry , image (mathematics) , artificial intelligence