Properties of Arabinoxylans in Frozen Dough Enriched with Wheat Fiber
Author:
Affiliation:
1. Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada.
2. Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada.
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-01-16-0015-R
Reference61 articles.
1. AFM studies of water-soluble wheat arabinoxylans—effects of esterase treatment
2. Impact of Wheat Fiber on Frozen Dough Shelf Life and Bread Quality
3. Solution properties of wheat-flour arabinoxylans and enzymically modified arabinoxylans
4. Effects of cell wall components on the functionality of wheat gluten
5. Effect of arabinoxylans on bread-making quality of wheat flours
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