How arabinoxylans modify gluten and starch related wheat flour characteristics

Acta Alimentaria

Volumn 45, Issue 2, 2016, Pages 215-223

  Harasztos, A ^a   Balazs G ^a   Csoke P N ^a   D'Amico, S ^b   Schonlechner R ^b   Tomoskozi S ^a  

^a BUDAPEST UNIVERSITY OF TECHNOLOGY AND ECONOMICS   (Hungary)

^b UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

Author keywords

Arabinoxylan; Microzeleny; RVA; Wheat quality

Indexed keywords

EID: 84971524709     PISSN: 01393006     EISSN: 15882535     Source Type: Journal    
DOI: 10.1556/AAlim.2015.0010     Document Type: Article

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