1. The role of wheat flour pentosans in baking. II. Effect of added pentosans and other gums on gluten-starch loaves;Cawley;Journal of the Science of Food and Agriculture,1964
2. Einfluss der wasserunlöslichen Weizen- und Roggen-Pentosane auf die Backeigenschaften von Weizenmehlen und anderen Rohstoffen;Casier;Getreide Mehl Brot,1973
3. Effect of added pentosans on some bread properties of wheat bread;Michniewicz;Food Chemistry,1992
4. Physicochemical and functional properties of rye nonstarch polysaccharides. IV. The effect of high molecular weight water-soluble pentosans on wheat-bread quality in a straight-dough procedure;Vanhamel;Cereal Chemistry,1993
5. Effect of arabinoxylans on bread-making quality of wheat flours;Biliaderis;Food Chemistry,1995