The effects of wheat cultivar, flour particle size and bran content on the rheology and microstructure of dough and the texture of whole wheat breads and noodles

Xinyang Sun, Ziwu Bu, Bingqian Qiao +2

Food Chemistry

Food composition and properties

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2023Academic literature32 citations1 claim extractedDOI

Recent trends in the biotechnology of functional non-digestible oligosaccharides with prebiotic potential

Atul Rajkumar Chavan, Ashish Kumar Singh, Rakesh Kumar Gupta +5

Biotechnology and Genetic Engineering Reviews

Microbial Metabolites in Food Biotechnology

Prebiotics as a part of dietary nutrition can play a crucial role in structuring the composition and metabolic function of intestinal microbiota and can thus help in managing a clinical scenario by...

Research Library

The effects of wheat cultivar, flour particle size and bran content on the rheology and microstructure of dough and the texture of whole wheat breads and noodles

Recent trends in the biotechnology of functional non-digestible oligosaccharides with prebiotic potential

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High arousal as the source of food rejection in food neophobia

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