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Hydration properties and arabinoxylans content of whole whe..:
Bressiani, Joseane
;
Santetti, Gabriela Soster
;
Oro, Tatiana
...
LWT. 150 (2021) - p. 111918 , 2021
Link:
https://doi.org/10.1016/j.lwt.2021.111918
RT Journal T1
Hydration properties and arabinoxylans content of whole wheat flour intended for cookie production as affected by particle size and Brazilian cultivars
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.lwt.2021.111918&Exemplar=1&LAN=DE A1 Bressiani, Joseane A1 Santetti, Gabriela Soster A1 Oro, Tatiana A1 Esteres, Vanessa A1 Biduski, Bárbara A1 Miranda, Martha Zavariz de A1 Gutkoski, Luiz Carlos A1 Almeida, Juliano Luiz de A1 Gularte, Márcia Arocha PB Elsevier BV YR 2021 SN 0023-6438 JF LWT VO 150 SP 111918 LK http://dx.doi.org/https://doi.org/10.1016/j.lwt.2021.111918 DO https://doi.org/10.1016/j.lwt.2021.111918 SF ELIB - SuUB Bremen
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