Arabinoxylan–starch–protein interactions in specially modified rye dough during a simulated baking process

Author:

Buksa Krzysztof,Krystyjan Magdalena

Funder

Polish Ministry of Science and Higher Education

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

1. AACC Approved Methods. (2000). Brabender Quadrumat Jr. (Quadruplex) Method 26-50. 10th ed. American Association of Cereal Chemists, St. Paul, MN.

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3. Comparison of small and large deformation measurements of whole meal rye doughs;Autio;Cereal Chemistry Journal,1999

4. Light microscopic investigations of cereal grains, doughs and breads;Autio;LWT – Food Science and Technology,2001

5. Dough viscoelastic response of hydrocolloid/enzyme/surfactant blends assessed by uni- and bi-axial extension measurements;Bollaı́n;Food Hydrocolloids,2004

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