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Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.02.053
Abstract: For rye dough structure, it is hypothesised that the presence of arabinoxylan hinders the proteins from forming a coherent network. This hypothesis was investigated using fluorescent-stained antibodies that bind to the arabinoxylan chains. Image analysis…
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Keywords:
impact rye;
rye dough;
protein networking;
dough bread ... See more keywords