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International Journal of Food Properties Volume 21, 2018 - Issue 1
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Original Article

Optimal formulation of a product containing black wheat granules

Qian SunCollege of Food and Pharmaceutics, Xinjiang Agricultural University, Urumqi, China
,
Aiqin ZhangCollege of Food and Pharmaceutics, Xinjiang Agricultural University, Urumqi, China
,
Zheng Feei MaDepartment of Public Health, Xi’an Jiaotong-Liverpool University, Suzhou, China;Health and Sustainability Innovation (HSI) Lab, Health Technologies University Research Centre (HT-URC), Xi’an Jiaotong-Liverpool University, Suzhou, China;School of Medical Sciences, Universiti Sains Malaysia, Kota Bharu, Kelantan, MalaysiaORCID Iconhttps://orcid.org/0000-0002-7276-2229
ORCID Icon,
Hongxia ZhangDepartment of Food Science, University of Otago, Dunedin, New Zealand
,
Fang LiXinjiang Institute of Light Technology, Urumqi, China
,
Yang YangCollege of Food and Pharmaceutics, Xinjiang Agricultural University, Urumqi, China
&
Lingming KongCollege of Food and Pharmaceutics, Xinjiang Agricultural University, Urumqi, ChinaCorrespondence[email protected] [email protected]
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Pages 2062-2074 | Received 03 Jun 2018, Accepted 19 Aug 2018, Published online: 30 Aug 2018

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