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Title:

Impact of arabinoxylan addition on protein microstructure formation in wheat and rye dough

Document type:
Zeitschriftenaufsatz
Author(s):
Döring, Clemens; Nuber, Christian; Stukenborg, Florian; Jekle, Mario; Becker, Thomas
Keywords:
Arabinoxylan; CLSM; Protein microstructure; Rheology; Rye flour; Wheat flour
Journal title:
Journal of Food Engineering
Year:
2015
Journal volume:
154
Year / month:
2015-06
Pages contribution:
10-16
Fulltext / DOI:
doi:10.1016/j.jfoodeng.2014.12.019
WWW:
http://www.sciencedirect.com/science/article/pii/S0260877414005482
Print-ISSN:
0260-8774
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