Hydration properties and arabinoxylans content of whole wheat flour intended for cookie production as affected by particle size and Brazilian cultivars - Concepedia

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Publication | Open Access

Hydration properties and arabinoxylans content of whole wheat flour intended for cookie production as affected by particle size and Brazilian cultivars

DOI Full Paper Access

23

Citations

37

References

2021

Year

Joseane Bressiani, Gabriela Soster Santetti, Tatiana Oro, Vanessa P Esteres, Bárbara Biduski, M. Z. de Miranda, Luiz Carlos Gutkoski, J. L. de Almeida, Márcia Arocha Gularte

Food ChemistryFood AnalysisAgricultural EconomicsHydration PropertiesWhole Wheat FlourParticle SizeGrain Quality

References

	Year	Citations

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