Modeling the effects of the quantity and particle size of wheat bran on some properties of bread dough using response surface methodology

Majzoobi, M, Pashangeh, S, Aminlari, L and Farahnaky, A 2014, 'Modeling the effects of the quantity and particle size of wheat bran on some properties of bread dough using response surface methodology', International Journal of Food Engineering, vol. 10, no. 3, pp. 511-519.


Document type: Journal Article
Collection: Journal Articles

Title Modeling the effects of the quantity and particle size of wheat bran on some properties of bread dough using response surface methodology
Author(s) Majzoobi, M
Pashangeh, S
Aminlari, L
Farahnaky, A
Year 2014
Journal name International Journal of Food Engineering
Volume number 10
Issue number 3
Start page 511
End page 519
Total pages 9
Publisher Walter de Gruyter GmbH
Abstract Not available
Subject Food Processing
Keyword(s) bread dough
particle size
response surface methodology
rheological properties
wheat bran
DOI - identifier 10.1515/ijfe-2012-0095
Copyright notice ©
ISSN 2194-5764
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