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Effect of ozone treatment on processing properties of wheat bran and shelf life characteristics of noodles fortified with wheat bran

Published Online: 2020-04-10

Published Print: 2020-10

Authors

Liu, Chong

Zhang, Yanyan

Li, Huan

Li, Limin

Zheng, Xueling https://orcid.org/0000-0001-8885-928X
Funding

Funding for this research was provided by:

National Natural Science Foundation of China (No. U1604235)

the Special Fund for Henan Agriculture Research System (No. S2017-01-G06)

Departamento de Investigaciones Científicas y Tecnológicas, Universidad de Santiago de Chile (No. 13B550948)
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Text and Data Mining valid from 2020-04-10

Version of Record valid from 2020-04-10
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Article History

Revised: 21 December 2019

Accepted: 3 April 2020

First Online: 10 April 2020

Document is current