Establishing the relative importance of damaged starch and...

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Food Chemistry 2016 / 9

Establishing the relative importance of damaged starch and fructan as sources of fermentable sugars in wheat flour and whole meal bread dough fermentations

Struyf, Nore, Laurent, Jitka, Lefevere, Bianca, Verspreet, Joran, Verstrepen, Kevin J., Courtin, Christophe M.
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Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2016.09.004
Date:
September, 2016
File:
PDF, 1.00 MB
english, 2016
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