The role of wheat flour pentosans in baking. II.—Effect of added flour pentosans and other gums on gluten-starch loaves
- 1 December 1964
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 15 (12) , 834-838
- https://doi.org/10.1002/jsfa.2740151204
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- Cereal gumsPlant Foods for Human Nutrition, 1961
- Untersuchungen über Getreideschleimstoffe. I. Chromatographische Fraktionierung von wasserlöslichen Weizenmehlpentosanen an Diäthylaminoäthyl‐CelluloseHelvetica Chimica Acta, 1961
- A New Crystalline Trisaccharide from Partial Acid Hydrolysis of Guaran and the Structure of Guaran1Journal of the American Chemical Society, 1952
- Acid-producing mechanisms in minced leavesBiochemical Journal, 1945