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GrainGenes Reference Report: EFR-213-465

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Reference	EFR-213-465
Title	Effect of different milling methods on chemical composition of whole wheat flour
Journal	European Food Research and Technology
Year	2001
Volume	213
Pages	465-469
Author	Prabhasankar P Rao PH
Keyword	[ Hide all but 1 of 35 ] acid amino acid chapati chemical composition composition degradation electrophoresis fatty fatty acid flour food gluten glutenin heat linolenic acid lipid lipid-composition loss method milling milling methods molecular protein quality region roller mills samples sds page temperature trends variety wheat wheat flour wheat varieties whole wheat flour

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