Open AccessThe influence of stabilized rice bran on rheological properties of wheat flour dough
Author(s) -
J. K. Sangle,
Sawate Ar,
B. M. Patil,
Kshirsagar Rb
Publication year - 2017
Publication title -
international journal of processing and post harvesting technology
Language(s) - English
Resource type - Journals
eISSN - 2231-6426
pISSN - 0976-5638
DOI - 10.15740/has/ijppht/8.1/10-17
Subject(s) - rheology , food science , bran , rice flour , wheat flour , chemistry , materials science , raw material , composite material , organic chemistry