The influence of native and modified arabinoxylan preparations on baking properties of rye flour

Journal of Cereal Science

Volumn 58, Issue 1, 2013, Pages 23-30

  Buksa, Krzysztof ^a   Ziobro, Rafał ^a   Nowotna, Anna ^a   Gambuś, Halina ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Arabinoxylan; Cross linking; Xylanase hydrolysis

Indexed keywords

SECALE CEREALE;

EID: 84880046479     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2013.04.007     Document Type: Article

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