Wheat bran arabinoxylans in breadmaking : their effect on staling and other quality aspects
In the face of agriculture-related global challenges, there is a need to produce food more efficiently and effectively, reduce food waste and increase utilization of agricultural by-products such as wheat bran. Extracted arabinoxylans from wheat bran have previously been found to retard staling and...
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| Format: | H2 |
| Language: | Inglés Swedish |
| Published: |
SLU/Department of Molecular Sciences
2020
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