Compatibility of Whole Wheat-Based Composite Flour in the Development of Functional Foods by Amani Weerarathna, Matara Arahchige Jagath Wansapala

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Microwave and Steam Processing: A Novel Approach to Modifying the Characteristics of Reconstituted Whole Wheat Flour and Dough by Xuhua Liu, Qiangqiang Sun, Rong Yan, Yaqing Wang, Junying Wang, Liping Yang, Ligong Zhai

Subjects: “…whole wheat flour…”
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Effects of Different Milling Methods on the Quality of Whole Wheat Flour by DENG Chong, HU Xiuting, LUO Shunjing, LIU Chengmei

Subjects: “…milling technology; whole wheat flour; damaged starch; gelatinization properties; rheological properties…”
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