# 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

**Wikidata**: [openalex:W4313831000](https://www.wikidata.org/wiki/openalex:W4313831000)  
**Source**: 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