Arabinoxylan-starch-protein interactions in specially modified rye dough during a simulated fermentation process-Reference-Cited by-同舟云学术

Arabinoxylan-starch-protein interactions in specially modified rye dough during a simulated fermentation process

Published:2018-07 Issue: Volume:253 Page:156-163
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Buksa Krzysztof,Łakomy Anna,Nowotna Anna,Krystyjan Magdalena

Funder

Polish Ministry of Science and Higher Education

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference12 articles.

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3. Komponowanie składu mąki żytniej służącej do wypieku modelowych chlebów żytnich metodą bezpośrednią;Buksa;Żywność. Nauka. Technologia. Jakość.,2014

4. Application of model bread baking in the examination of arabinoxylan—protein complexes in rye bread;Buksa;Carbohydrate Polymers,2016

5. Application of cross-linked and hydrolyzed arabinoxylans in baking of model rye bread;Buksa;Food Chemistry,2016

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