Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
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Effect of wheat bran modification by steam explosion on structural characteristics and rheological properties of wheat flour dough - ScienceDirect
![Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties](https://europepmc.org/articles/PMC8624349/bin/foods-10-02798-g010.jpg)
Interactions between Phenolic Acids, Proteins, and Carbohydrates-Influence on Dough and Bread Properties. - Abstract - Europe PMC
![Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties](https://0.academia-photos.com/attachment_thumbnails/97280605/mini_magick20230114-1-19sbcrn.png?1673707136)
PDF) Wheat Bran Modifications for Enhanced Nutrition and Functionality in Selected Food Products
![Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties](https://0.academia-photos.com/attachment_thumbnails/62921434/mini_magick20200411-1592-14ch4ti.png?1586667548)
PDF) Wheat Bran Modifications for Enhanced Nutrition and Functionality in Selected Food Products
![Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties](https://ars.els-cdn.com/content/image/1-s2.0-S0733521016300364-gr1.jpg)
Effects of pre-fermented wheat bran on dough and bread characteristics - ScienceDirect
![Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties](https://d3i71xaburhd42.cloudfront.net/35b4358aaf6181b884432d078a6952efad8d5161/2-Table1-1.png)
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](https://europepmc.org/articles/PMC4946213/bin/gr2.jpg)
Isolation and identification of feruloylated arabinoxylan mono- and oligosaccharides from undigested and digested maize and wheat. - Abstract - Europe PMC
![Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties](https://pub.mdpi-res.com/foods/foods-12-00834/article_deploy/html/images/foods-12-00834-g001.png?1677147993)
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