# Effects of bran hydration and autoclaving on processing quality of Chinese steamed bread and noodles produced from whole grain wheat flour

> Research article (Cereal Chemistry, 2018) · cited 11× · AI/ML

**Wikidata**: [openalex:W2898570380](https://www.wikidata.org/wiki/openalex:W2898570380)  
**Source**: https://4ort.xyz/entity/effects-of-bran-hydration-and-autoclaving-on-processing-quality-of-chinese-steamed-bread-and-noodles-produced-from-whole