1Effects of Millet Bran Dietary Fiber and Millet Flour on Dough Development, Steamed Bread Quality, and Digestion In Vitro

作者： Li, Yunlong; Lv, Jing; Wang, Lei; Zhu, Yingying; Shen, Ruiling; SCI

机构： Shanxi Agr Univ, Shanxi Acad Agr Sci, Inst Food Sci & Technol, Taiyuan 030031, Shanxi, Peoples R China; Dalian Polytech Univ, Natl Engn Res Ctr Seafood, Sch Food Sci & Technol, Dalian 116034, Liaoning, Peoples R China; Zhengzhou Univ Light Ind, Sch Food & Biol Engn, Zhengzhou 450000, Henan, Peoples R China;

来源：APPLIED SCIENCES-BASEL

关键词： millet bran dietary fiber; dough rheology; steamed bread; digestion in vitro

年份：2020