Effect of peroxidase on textural quality of dough and arabinoxylan characteristics isolated from whole wheat flour dough

International Journal of Food Properties

Volumn 17, Issue 10, 2014, Pages 2131-2141

  Revanappa, S B ^b   Salimath, P V ^a   Prasada Rao, U J S ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

^b INDIAN INSTITUTE OF PULSES RESEARCH   (India)

Author keywords

Arabinoxylans; Ferulic acid; Peroxidase; Textural profile; Wheat

Indexed keywords

FOOD TECHNOLOGY;

ARABINOXYLANS; FERULIC ACIDS; PEROXIDASE; TEXTURAL PROFILE; WHEAT;

PROTEINS;

EID: 84904489294     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2013.784331     Document Type: Article

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