Exploring the potential of arabinoxylan as structuring agent in model systems for gluten-free yeast-leavened breads

Article

Abstract: Although the beneficial effect of arabinoxylan (AX) has been recognized for breadmaking, the availab

Palabras claves:

Arabinoxylans, bread, Gluten free, Rice flour, water absorption

Autores:

Cristina M. Rosell, Espinosa-Ramírez J., Garzón R., Serna-Saldivar S.O.

Fuentes:

scopus