Effect of Peroxidase on Textural Quality of Dough and Arabinoxylan Characteristics Isolated from Whole Wheat Flour Dough
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942912.2013.784331
Reference35 articles.
1. Enhancement of soluble dietary fibre, polyphenols and antioxidant properties of chapatis prepared from whole wheat flour dough treated with amylases and xylanase
2. A survey of β-glucan and arabinoxylan content in wheat
3. Indian wheat cultivars: their carbohydrate profile and its relation to tandoori roti quality
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