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Abstract

In this review, the effects of starch, protein, oil, polyphenols and other components in whole grains on the processing characteristics of dough and the quality of flour products were introduced, and problems and improvement measures of whole grain flour products were analyzed, in order to provide references for the research of whole grain flour products.

Publication Date

10-30-2023

First Page

228

Last Page

233

DOI

10.13652/j.spjx.1003.5788.2023.80644

References

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