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The effects of wheat cultivar, flour particle size and bran content on the rheology and microstructure of dough and the texture of whole wheat breads and noodles
Research article (Food Chemistry, 2023) · cited 34× · AI/ML
The effects of wheat cultivar, flour particle size and bran content on the rheology and microstructure of dough and the texture of whole wheat breads and noodles
Summary
The effects of wheat cultivar, flour particle size and bran content on the rheology and microstructure of dough and the texture of whole wheat breads and noodles is a scholarly article[1].
Key Facts
The effects of wheat cultivar, flour particle size and bran content on the rheology and microstructure of dough and the texture of whole wheat breads and noodles's instance of is recorded as scholarly article[2].
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APA4ort.xyz Knowledge Graph. (2026). The effects of wheat cultivar, flour particle size and bran content on the rheology and microstructure of dough and the texture of whole wheat breads and noodles. Retrieved May 24, 2026, from https://4ort.xyz/entity/the-effects-of-wheat-cultivar-flour-particle-size-and-bran-content-on-the-rheology-and-microstructure-of-dough-and-the-t
MLA“The effects of wheat cultivar, flour particle size and bran content on the rheology and microstructure of dough and the texture of whole wheat breads and noodles.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/the-effects-of-wheat-cultivar-flour-particle-size-and-bran-content-on-the-rheology-and-microstructure-of-dough-and-the-t.
BibTeX@misc{4ortxyz_the-effects-of-wheat-cultivar-flour-particle-size-and-bran-content-on-the-rheology-and-microstructure-of-dough-and-the-t_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{The effects of wheat cultivar, flour particle size and bran content on the rheology and microstructure of dough and the texture of whole wheat breads and noodles}}, year = {2026}, url = {https://4ort.xyz/entity/the-effects-of-wheat-cultivar-flour-particle-size-and-bran-content-on-the-rheology-and-microstructure-of-dough-and-the-t}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): The effects of wheat cultivar, flour particle size and bran content on the rheology and microstructure of dough and the texture of whole wheat breads and noodles — https://4ort.xyz/entity/the-effects-of-wheat-cultivar-flour-particle-size-and-bran-content-on-the-rheology-and-microstructure-of-dough-and-the-t (retrieved 2026-05-24)
