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Impact of arabinoxylan with different molecular weight on the thermo-mechanical, rheological, water mobility and microstructural characteristics of wheat dough
Guo, Xiao-Na, Yang, Sha, Zhu, Ke-XueLanguage:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.13802
Date:
April, 2018
File:
PDF, 567 KB
english, 2018