The effect of particle size of wheat bran fractions on bread quality - Evidence for fibre-protein interactions

Journal of Cereal Science

Volumn 52, Issue 1, 2010, Pages 59-64

  Noort, Martijn W J ^a   van Haaster, Daan ^b   Hemery, Youna ^c   Schols, Henk A ^b   Hamer, Rob J ^a,b  

^a TNO   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c UMR IATE   (France)

Author keywords

Bread quality; Dietary fibre; Gluten; Wheat bran

Indexed keywords

TRITICUM AESTIVUM;

EID: 77953321604     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2010.03.003     Document Type: Article

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