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2019•Unpublished venueRequires access

Araboxylan solubilization and phenolic acid release from fermented wheat bran and bread dough incorporated with it.

Luo Kun, Wendan Yang, Ma ZiLin, Binle Zhang, Xiaojuan Tang, Liang Li, Qibo Zou, Zheng Jian-xian, Huang Wei-ning, O. J. Ojobi

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Key concepts: Food science, Fermentation, Solubilization, Bran, Chemistry, Wheat flour, Bread making, Raw material

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Araboxylan solubilization and phenolic acid release from fermented wheat bran and bread dough incorporated with it. — Research Paper | ScholarLens