Changes in the content of fructans and arabinoxylans during baking processes of leavened and unleavened breads

Marija Knez, Cathy Abbott, James Stangoulis

    Research output: Contribution to journal › Article › peer-review

    31 Citations (Scopus)

    Fingerprint

    Dive into the research topics of 'Changes in the content of fructans and arabinoxylans during baking processes of leavened and unleavened breads'. Together they form a unique fingerprint.

    Food Science