Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
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Full article: Maillard volatiles in baked products as affected by feruloylated oligosaccharides from maize bran
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Wheat Bran Modifications for Enhanced Nutrition and Functionality in Selected Food Products
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Isolation and identification of feruloylated arabinoxylan mono- and oligosaccharides from undigested and digested maize and wheat. - Abstract - Europe PMC
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Effects of co-fermentation on the release of ferulic acid and the rheological properties of whole wheat dough - ScienceDirect
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Enzymes in Bakery: Current and Future Trends
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Physicochemical and Bread-Making Properties of Low Molecular Weight Wheat- Derived Arabinoxylans
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Utilizing wheat arabinoxylans as a potent functional biomaterial for fabrication of hydrogels: A mini review
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Foods, Free Full-Text
![Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties](https://www.frontiersin.org/files/Articles/1088879/fpls-13-1088879-HTML-r2/image_m/fpls-13-1088879-g001.jpg)
Frontiers Modification of plant cell walls with hydroxycinnamic acids by BAHD acyltransferases
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Mixing properties of hard wheat flour dough mixed with or without
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The effects of dietary fibers from rice bran and wheat bran on gut microbiota: An overview - ScienceDirect
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