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

Full article: Maillard volatiles in baked products as affected by feruloylated oligosaccharides from maize bran

Interactions between Phenolic Acids, Proteins, and Carbohydrates-Influence on Dough and Bread Properties. - Abstract - Europe PMC

Utilizing wheat arabinoxylans as a potent functional biomaterial for fabrication of hydrogels: A mini review

Effects of wheat-bran arabinoxylan as partial flour replacer on bread properties.

Enzymes in Bakery: Current and Future Trends

Effect of wheat bran modification by steam explosion on structural characteristics and rheological properties of wheat flour dough - ScienceDirect

Exploring the chemical composition, antioxidant potential, and bread quality effects of the nutritional powerhouse: Wheat bran – A mini-review - ScienceDirect

The effects of dietary fibers from rice bran and wheat bran on gut microbiota: An overview - ScienceDirect

Evaluation of microbial consortia and chemical changes in spontaneous maize bran fermentation, AMB Express

PDF) Structurally Different Wheat-Derived Arabinoxylooligosaccharides Have Different Prebiotic and Fermentation

The effects of dietary fibers from rice bran and wheat bran on gut microbiota: An overview - ScienceDirect