Tracking arabinoxylans through the preparation of pancakes

Cereal Chemistry

Volumn 92, Issue 1, 2015, Pages 37-43

  Kiszonas, Alecia M ^a   Fuerst, E Patrick ^a   Luthria, Devanand ^b   Morris, Craig F ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b BELTSVILLE HUMAN NUTRITION RESEARCH CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ARABINOXYLANS; BAKING PROCESS; END-USE QUALITIES; F VALUES; HEALTH BENEFITS; HIGH WATER CONTENT; PROPERTY; WATER-EXTRACTABLE ARABINOXYLAN; WHEAT (TRITICUM AESTIVUM L.); WHEAT VARIETIES;

TRITICUM AESTIVUM;

EID: 84921657767     PISSN: 00090352     EISSN: 19433638     Source Type: Journal    
DOI: 10.1094/CCHEM-03-14-0042-R     Document Type: Article

References (25)

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