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

Comparative Recalcitrance and Extractability of Cell Wall Polysaccharides from Cereal (Wheat, Rye, and Barley) Brans Using Subcritical Water

Effects of wheat-bran arabinoxylan as partial flour replacer on bread properties.

Utilizing wheat arabinoxylans as a potent functional biomaterial for fabrication of hydrogels: A mini review

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Full article: Maillard volatiles in baked products as affected by feruloylated oligosaccharides from maize bran

Properties of Arabinoxylans in Frozen Dough Enriched with Wheat Fiber - Adams - 2017 - Cereal Chemistry - Wiley Online Library

Evaluation of microbial consortia and chemical changes in spontaneous maize bran fermentation, AMB Express

Foods, Free Full-Text

Foods, Free Full-Text

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

Double-Edged Metabolic Effects from Short-Term Feeding of Functionalized Wheat Bran to Mouse Revealed by Metabolomic Profiling

Foods, Free Full-Text

Ferulic acid content variation from wheat to bread - Boudaoud - 2021 - Food Science & Nutrition - Wiley Online Library

Effects of wheat-bran arabinoxylan as partial flour replacer on bread properties.