Solubilisation and Changes in Molecular Weight Distribution of Arabinoxylans and Protein in Wheat Flours During Bread-Making, and the Effects of Endogenous Arabinoxylan Hydrolysing Enzymes
- 1 July 1997
- journal article
- Published by Elsevier in Journal of Cereal Science
- Vol. 26 (1) , 55-66
- https://doi.org/10.1006/jcrs.1996.0099
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