Properties of arabinoxylans in frozen dough enriched with wheat fiber and their impact on bread quality.
Citation
Adams, V., Ragaee, S.M., et 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.
Date de publication
2015-12-31