Rheofermentometer fermentation and breadmaking characteristics of dough containing xylo-oligosaccharide hydrolyzate from wheat bran.

No abstract is available for this paper.

• Publication year

  2010

• Venue

  Journal of Agricultural and Food Chemistry

• Publication date

  2010-01-07

• Fields of study

  Agricultural and Food Sciences, Medicine, Chemistry

• Identifiers
  DOI 10.1021/jf902131rPMID 20055409
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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