Article Versions Notes

Huang Y, Mense AL, Deng L, Su M, Shih K, Bock JE. The Characteristics of Steamed Bread from Reconstituted Whole Wheat Flour (WWF) of Different Hard Wheat Classes with Different Bran Particle Size Distributions. Foods. 2021; 10(10):2413. https://doi.org/10.3390/foods10102413

Huang, Yuching, Andrew L. Mense, Lingzhu Deng, Meiying Su, Kuenho Shih, and Jayne E. Bock. 2021. "The Characteristics of Steamed Bread from Reconstituted Whole Wheat Flour (WWF) of Different Hard Wheat Classes with Different Bran Particle Size Distributions" Foods 10, no. 10: 2413. https://doi.org/10.3390/foods10102413

Huang, Y., Mense, A. L., Deng, L., Su, M., Shih, K., & Bock, J. E. (2021). The Characteristics of Steamed Bread from Reconstituted Whole Wheat Flour (WWF) of Different Hard Wheat Classes with Different Bran Particle Size Distributions. Foods, 10(10), 2413. https://doi.org/10.3390/foods10102413