Optimal formulation of a product containing black wheat granules
This study describes the development process of a healthy nutritional product containing black wheat granules (BWGP), which was based on Xinjiang characteristics of miscellaneous grains and nuts. BWGP was designed and developed as a local characteristic of nutritious food, which is produced from whe...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2018-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2018.1514635 |