Effect of arabinoxylan and arabinogalactan on textural attributes of bread

Saeed, F, Arshad, MU, Pasha, I, Suleria, Hafiz Ansar Rasul, Arshad, MS, Qamar, A, Ullah, A and Sultan, S 2015, Effect of arabinoxylan and arabinogalactan on textural attributes of bread, Journal of food processing and preservation, vol. 39, no. 6, pp. 1070-1088, doi: 10.1111/jfpp.12322.

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Title Effect of arabinoxylan and arabinogalactan on textural attributes of bread
Author(s) Saeed, F
Arshad, MU
Pasha, I
Suleria, Hafiz Ansar RasulORCID iD for Suleria, Hafiz Ansar Rasul orcid.org/0000-0002-2450-0830
Arshad, MS
Qamar, A
Ullah, A
Sultan, S
Journal name Journal of food processing and preservation
Volume number 39
Issue number 6
Start page 1070
End page 1088
Total pages 19
Publisher John Wiley & Sons
Place of publication Chichester, Eng.
Publication date 2015-12
ISSN 0145-8892
Keyword(s) arabinoxylans (AX)
arabinogalactans (AG)
science & technology
life sciences & biomedicine
food science & technology
Language eng
DOI 10.1111/jfpp.12322
Field of Research 0908 Food Sciences
HERDC Research category C1.1 Refereed article in a scholarly journal
ERA Research output type C Journal article
Copyright notice ©2014, Wiley Periodicals, Inc.
Persistent URL http://hdl.handle.net/10536/DRO/DU:30107944

Document type: Journal Article
Collection: School of Life and Environmental Sciences
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