Properties of arabinoxylans in frozen dough enriched with wheat fiber and their impact on bread quality.

Citation

Adams, V., Ragaee, S.M., and Abdel-Aal, E-S.M. (2015). "Properties of arabinoxylans in frozen dough enriched with wheat fiber and their impact on bread quality.", 29th EFFoST International Conference - Food Science Research and Innovation: Delivering sustainable solutions to the global economy and society, Athens, Greece, November 10-12, 2015.

Publication date

2015-12-31

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