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Effects of particle size on quality characteristics of stone-milled whole wheat flour

Mengdi Cai1,2, Chunxia Shen2, Yuhui Li2

  • 1College of Food Science and Technology, Sichuan Tourism University, Chengdu, China.

Journal of the Science of Food and Agriculture
|January 24, 2023
PubMed
Abstract

Keywords:
functional propertiesmorphological characteristicparticle sizeprotein secondary structurestone millingwhole wheat flour

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