Interaction of Water Extractable Pentosans with Gluten Protein: Effect on Dough Properties and Gluten Quality

Author: Wang M.   Hamer R.J.   van Vliet T.   Oudgenoeg G.  

Publisher: Academic Press

ISSN: 0733-5210

Source: Journal of Cereal Science, Vol.36, Iss.1, 2002-07, pp. : 25-37

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