Impact of arabinoxylan addition on protein microstructure...

Journal of Food Engineering 2015 / 06 Vol. 154

Impact of arabinoxylan addition on protein microstructure formation in wheat and rye dough

Döring, Clemens, Nuber, Christian, Stukenborg, Florian, Jekle, Mario, Becker, Thomas
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Volume:
154
Language:
english
Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2014.12.019
Date:
June, 2015
File:
PDF, 992 KB
english, 2015
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