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About this Agricultural and Biological Sciences article
Effect of Processing on Phenolic Composition of Dough and Bread Fractions Made from Refined and Whole Wheat Flour of Three Wheat Varieties by Lu, Yingjian; Luthria, Devanand; Fuerst, E. Patrick; Kiszonas, Alecia M.; Yu, Liangli; Morris, Craig F. is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Lu, Yingjian; Luthria, Devanand; Fuerst, E. Patrick; Kiszonas, Alecia M.; Yu, Liangli; Morris, Craig F.
- Publisher
- American Chemical Society; American Chemical Society (ACS) (ISSN 0021-8561)
- Published
- 2014
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)