Oat bran fermentation by rye sourdough

Cereal Chemistry

Volumn 79, Issue 3, 2002, Pages 345-348

  Degutyte Fomins, Laima ^a   Sontag Strohm, Tuula ^a   Salovaara, Hannu ^a  

^a UNIVERSITY OF HELSINKI   (Finland)

Author keywords

[No Author keywords available]

Indexed keywords

FERMENTATION; PROTEINS; SOLUBILITY; VISCOSITY;

GLUCAN CONTENT; GLUCANS; OAT BRAN; RHEOLOGICAL PROPERTY; RYE SOURDOUGHS; SUPERNATANTS; WATER SOLUBLE FRACTION;

STARTERS;

BETA GLUCAN;

ARTICLE; BRAN; DOUGH; FERMENTATION; FLOUR; FLOW KINETICS; HYDRATION; HYDROLYSIS; NONHUMAN; NUTRITION; OAT; RYE; SOLUBILITY; SUSPENSION; VISCOSITY;

SECALE CEREALE;

EID: 0036095859     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2002.79.3.345     Document Type: Article

References (13)

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7. Measurement of cereal α-amylase: A new assay procedure
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9. Size-exclusion chromatographic determination of β-glucan with post-column reaction detection
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