The effect of particle size of wheat bran fractions on bread quality – Evidence for fibre–protein interactions

Author:

Noort Martijn W.J.,van Haaster Daan,Hemery Youna,Schols Henk A.,Hamer Rob J.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference29 articles.

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3. Relative amounts of tissues in mature wheat (Triticum aestivum L.) grain and their carbohydrate and phenolic acid composition;Barron;Journal of Cereal Science,2007

4. Description and characterization of wheat aleurone;Buri;Cereal Foods World,2004

5. Fibre and water binding;Chaplin;Proceedings of the Nutrition Society,2003

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