Molecular characterization of water-extractable arabinoxylan from wheat bran and its effect on the heat-induced polymerization of gluten and steamed bread quality - Concepedia

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Molecular characterization of water-extractable arabinoxylan from wheat bran and its effect on the heat-induced polymerization of gluten and steamed bread quality

105

Citations

42

References

2018

Year

Pei Wang, Cuidan Hou, Xiaohui Zhao, Mengqi Tian, Zhenxin Gu, Runqiang Yang

Food Hydrocolloids

Food ChemistryBiomanufacturingHealth SciencesHeat-induced PolymerizationFood ProcessingWater-extractable ArabinoxylanFood QualityGrain QualityFood TechnologyWheat Bran

References

	Year	Citations

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