Water Binding Capacity of Rye Flours with the Addition of Native and Modified Arabinoxylan Preparations

Journal of Agricultural Science and Technology

Volumn 16, Issue 5, 2014, Pages 1083-1095

  Buksa, K ^a   Ziobro, R ^a   Nowotna, A ^a   Adamczyk, G ^a   Sikora, M ^a   Zylewski, M ^b  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

^b JAGIELLONIAN UNIVERSITY MEDICAL COLLEGE   (Poland)

Author keywords

Arabinoxylans; Cross Linking; Dough; Xylanase hydrolysis

Indexed keywords

EID: 84906857154     PISSN: 16807073     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (28)

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