The role of arabinoxylan in determining the non-linear and linear rheology of bread doughs made from blends of wheat (Triticum aestivum L.) and rye (Secale cereale L.) flour - Concepedia

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The role of arabinoxylan in determining the non-linear and linear rheology of bread doughs made from blends of wheat (Triticum aestivum L.) and rye (Secale cereale L.) flour

DOI Full Paper Access

19

Citations

60

References

2021

Year

Yannick Meeus, Frederik Janssen, Arno G.B. Wouters, Jan A. Delcour, Paula Moldenaers

Food Hydrocolloids

Secale Cereale L.Rheological MeasurementLinear RheologyRheological PropertyRheologyBread DoughsGrain Quality

References

	Year	Citations

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