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

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Last updated 12 abril 2025
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
Comparative Recalcitrance and Extractability of Cell Wall Polysaccharides from Cereal (Wheat, Rye, and Barley) Brans Using Subcritical Water
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
Utilizing wheat arabinoxylans as a potent functional biomaterial for fabrication of hydrogels: A mini review
Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
Bioaccessibility and bioavailability of phenolic compounds in bread: a review - Food & Function (RSC Publishing) DOI:10.1039/C7FO00574A
Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
Full article: Maillard volatiles in baked products as affected by feruloylated oligosaccharides from maize bran
Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
Properties of Arabinoxylans in Frozen Dough Enriched with Wheat Fiber - Adams - 2017 - Cereal Chemistry - Wiley Online Library
Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
Evaluation of microbial consortia and chemical changes in spontaneous maize bran fermentation, AMB Express
Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
Foods, Free Full-Text
Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
Foods, Free Full-Text
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
Double-Edged Metabolic Effects from Short-Term Feeding of Functionalized Wheat Bran to Mouse Revealed by Metabolomic Profiling
Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
Foods, Free Full-Text
Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
Ferulic acid content variation from wheat to bread - Boudaoud - 2021 - Food Science & Nutrition - Wiley Online Library
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.
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