The role of non-starch polysaccharides in determining the air-water interfacial properties of wheat, rye, and oat dough liquor constituents

Published 2020 View Full Article

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Title
The role of non-starch polysaccharides in determining the air-water interfacial properties of wheat, rye, and oat dough liquor constituents
Authors
Keywords
Dough liquor, Arabinoxylan, β-D-glucan, Bulk shear rheology, Air-water interfacial shear rheology
Journal
FOOD HYDROCOLLOIDS
Volume 105, Issue -, Pages 105771
Publisher
Elsevier BV
Online
2020-02-15
DOI
10.1016/j.foodhyd.2020.105771

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