Molecular characterization of water extractable arabinoxylans isolated from wheat fine bran and their effect on dough viscosity - Concepedia

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Molecular characterization of water extractable arabinoxylans isolated from wheat fine bran and their effect on dough viscosity

44

Citations

25

References

2016

Year

Alán Pavlovich‐Abril, Ofelia Rouzaud‐Sández, Elizabeth Carvajal‐Millán, Rosa Elena Navarro, Rosario Maribel Robles-Sánchez, Jesús Manuel Barrón‐Hoyos

Food ChemistryWheat Fine BranEngineeringBiochemistryFood AnalysisBiotechnologyPolysaccharideWater Extractable ArabinoxylansGrain QualityBiomolecular EngineeringDough Viscosity

References

	Year	Citations

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