Effect of wheat dietary fibres on bread dough development and rheological properties

Journal of Cereal Science

Volumn 52, Issue 2, 2010, Pages 200-206

  Bonnand Ducasse, M ^a,b   Della Valle, G ^b   Lefebvre, J ^b   Saulnier, L ^b  

^a BIOFOURNIL ^*  (France)

^b INRA   (France)

Author keywords

Arabinoxylans; Dough; Fibres; Shear

Indexed keywords

TRITICUM AESTIVUM;

EID: 77956449701     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2010.05.006     Document Type: Article

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