Bran hydration and physical treatments improve the bread-baking quality of whole grain wheat flour
- Liming Cai
- , Induck Choi
- , Chul Soo Park
- , Byung Kee Baik*
*Corresponding author for this work
- Washington State University Pullman
- Rural Development Administration
- United States Department of Agriculture
Research output: Contribution to journal › Journal article › peer-review
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