Meera Kweon

Interactive effects of wheat cultivar and ultracentrifugal milling on purple whole‐wheat flour functionality, phytochemical properties, and noodle quality

Abstract BACKGROUND Purple whole‐wheat flour (WWF) contains anthocyanins and phenolics, but bran‐rich components and genotype‐dependent kernel and starch traits can impair noodle processing and texture. This study evaluated the effects of ultracentrifugal milling on flour functio...