Effect of whole wheat flour on the quality of traditional Chinese Sachima
Review articleOpen access
Li Wang - No affiliation found
2014/06/01 Full-length article DOI: 10.1016/j.foodchem.2013.11.130
Journal: Food Chemistry
Highlights•Total oil content of Sachima was reduced by up to 24% compared with the control.•WWF increased the hardness and breaking force of Sachima.•WWF darkened the surface colour with lower L∗ and higher a∗ values of Sachima.
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