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Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties

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Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
Feruloylated Arabinoxylans from Wheat Bran: Optimization of Extraction Process and Validation at Pilot Scale
Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
Effects of wheat-bran arabinoxylan as partial flour replacer on bread properties.
Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
Effects of pre-fermented wheat bran on dough and bread characteristics - ScienceDirect
Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
Effects of wheat-bran arabinoxylan as partial flour replacer on bread properties.
Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
Isolation, Structural, Functional, and Bioactive Properties of Cereal Arabinoxylan─A Critical Review
Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
Interactions between Phenolic Acids, Proteins, and Carbohydrates-Influence on Dough and Bread Properties. - Abstract - Europe PMC
Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
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Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
Frontiers Addition of Aegilops U and M Chromosomes Affects Protein and Dietary Fiber Content of Wholemeal Wheat Flour
Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
PDF) Wheat Bran Modifications for Enhanced Nutrition and Functionality in Selected Food Products
Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
Isolation and identification of feruloylated arabinoxylan mono- and oligosaccharides from undigested and digested maize and wheat. - Abstract - Europe PMC
Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
PDF) Interactions between Phenolic Acids, Proteins, and Carbohydrates—Influence on Dough and Bread Properties
Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
Modifying Wheat Bran for Food Applications - Effect of Wet Milling
Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
Impact of wheat bran micronization on dough properties and bread quality: Part I – Bran functionality and dough properties - ScienceDirect
Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
Full article: Prebiotic and Other Health-Related Effects of Cereal-Derived Arabinoxylans, Arabinoxylan-Oligosaccharides, and Xylooligosaccharides
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