Work

Effect of arabinoxylans on bread-making quality of wheat flours

Year: 1995

Type: article

Source: Food Chemistry

DOI: 10.1016/0308-8146(95)90783-4

Authors: Costas G. Biliaderis, Marta S. Izydorczyk, Onkar Rattan

Institutions: Aristotle University of Thessaloniki, University of Manitoba

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2041910298

FWCI: 1.079

Cites: 31

Cited by: 233

Related to: 10