wholewheat

n.

全麦；

Fibre-enriched and wholewheat pasta.
Sensorial profile of wholewheat bread
Trypsin inhibitor in wholewheat flour.
Wholewheat flour ensures higher mineral absorption and bioavailability than white wheat flour in rats
Availability of lysine in wholewheat bread and in selected breakfast cereals.
Textural characteristics of wholewheat pasta and pasta containing non-starch polysaccharides.
Effect of Explosion Puffing on the Quality of Wholewheat Tartary Buckwheat Tea
THE ISOLATION AND PURIFICATION OF A TRYPSIN INHIBITOR FROM WHOLEWHEAT FLOUR
CHEMICAL and SENSORY PROPERTIES OF WHOLEWHEAT PASTA PRODUCTS SUPPLEMENTED WITH WHEAT‐DERIVED DRIED DISTILLERS GRAIN (DDG)
Quality attributes and firming kinetics of partially baked frozen wholewheat bread with sourdough