Modelling water absorption of wheat flour by taking into consideration of the soluble protein and arabinoxylan components

Cereal Research Communications

Volumn 42, Issue 4, 2014, Pages 629-639

  Rakszegi, M ^b   Balazs G ^a   Bekes F ^c   Harasztos, A ^a   Kovacs A ^b   Lang L ^b   Bedo, Z ^b   Tomoskozi S ^a  

^a BUDAPEST UNIVERSITY OF TECHNOLOGY AND ECONOMICS   (Hungary)

^b AGRICULTURAL INSTITUTE   (Hungary)

^c FBFD Pty Ltd   (Australia)

Author keywords

Arabinoxylan; Modelling; Soluble protein; Water absorption; Wheat

Indexed keywords

TRITICUM AESTIVUM;

EID: 84931835020     PISSN: 01333720     EISSN: None     Source Type: Journal    
DOI: 10.1556/CRC.2014.0007     Document Type: Article

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