Effect of arabinoxylan addition in Chinese steamed bread
Author:
Affiliation:
1. Henan University of Technology, China
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101341&tlng=en
Reference30 articles.
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3. ‘B’ to ‘A’ type phase transition in short amylose chains;Bail P.;Carbohydrate Polymers,1993
4. Effect of HPMC addition on the microstructure, quality and aging of wheat bread;Bárcenas M. E.;Food Hydrocolloids,2005
5. Arabinoxylan content and grain tissue distribution are good predictors of the dietary fibre content and their nutritional properties in wheat products;Barron C.;Food Chemistry,2020
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