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Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties

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Last updated 22 dezembro 2024
Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
Bioaccessibility and bioavailability of phenolic compounds in bread: a review - Food & Function (RSC Publishing) DOI:10.1039/C7FO00574A
Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
Full article: Maillard volatiles in baked products as affected by feruloylated oligosaccharides from maize bran
Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
Interactions between Phenolic Acids, Proteins, and Carbohydrates-Influence on Dough and Bread Properties. - Abstract - Europe PMC
Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
Utilizing wheat arabinoxylans as a potent functional biomaterial for fabrication of hydrogels: A mini review
Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
Effects of wheat-bran arabinoxylan as partial flour replacer on bread properties.
Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
Enzymes in Bakery: Current and Future Trends
Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
Effect of wheat bran modification by steam explosion on structural characteristics and rheological properties of wheat flour dough - ScienceDirect
Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
Exploring the chemical composition, antioxidant potential, and bread quality effects of the nutritional powerhouse: Wheat bran – A mini-review - ScienceDirect
Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
The effects of dietary fibers from rice bran and wheat bran on gut microbiota: An overview - ScienceDirect
Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
Evaluation of microbial consortia and chemical changes in spontaneous maize bran fermentation, AMB Express
Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
PDF) Structurally Different Wheat-Derived Arabinoxylooligosaccharides Have Different Prebiotic and Fermentation
Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
The effects of dietary fibers from rice bran and wheat bran on gut microbiota: An overview - ScienceDirect
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