Effects of water extractable and unextractable pentosans on dough and bread properties of hard wheat cultivars-Reference-Cited by-同舟云学术

Effects of water extractable and unextractable pentosans on dough and bread properties of hard wheat cultivars

Published:2018-11 Issue: Volume:97 Page:736-742
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Arif Saqib,Ahmed Mubarik,Chaudhry Qasim,Hasnain Abid

Publisher

Elsevier BV

Subject

Food Science

Reference26 articles.

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2. Effect of pentosans addition on pasting properties of flours of eight hard white spring wheat cultivars;Arif;Journal of Food Science & Technology,2014

3. Effect of arabinoxylans on bread-making quality of wheat flours;Biliaderis;Food Chemistry,1995

4. The influence of native and modified arabinoxylan preparations on baking properties of rye flour;Buksa;Journal of Cereal Science,2013

5. Variation in the degree of D-xylose substitution in arabinoxylans extracted from a European wheat flour;Cleemput;Journal of Cereal Science,1995

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