Wheat flour arabinoxylans in soft wheat end-use quality
Little is known about the effects of arabinoxylans (AX) on noodle quality. The aim of this study was to observe interrelationships between wheat flour AX, SRC tests, and noodle quality attributes, and to investigate the use of SRCs to predict cookie diameter. Cookie diameter is the most common index...
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| Language: | en_US |
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2012
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| Online Access: | http://hdl.handle.net/1957/27124 |