The effect of soluble pentosans isolated from rye grain on staling of bread
- 1 January 1987
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 25 (4), 241-249
- https://doi.org/10.1016/0308-8146(87)90010-0
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- The Protein Complex of Bread Dough as an Interacting SystemMolecular Nutrition & Food Research, 1975
- A gel-forming polysaccharide containing ferulic acid in protein-free form present in an aqueous extract of wheat flourInternational Journal of Biochemistry, 1974
- MECHANISM AND THEORY OF STALING OF BREAD AND BAKED GOODS, AND ASSOCIATED CHANGES IN TEXTURAL PROPERTIESJournal of Texture Studies, 1973
- Colorimetric Method for Determination of Sugars and Related SubstancesAnalytical Chemistry, 1956