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Compositions of the doughs used for studying the effects of bran with dextran on bread properties.

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posted on 2015-01-20, 14:43 authored by Ilkka Kajala, Qiao Shi, Antti Nyyssölä, Ndegwa Henry Maina, Yaxi Hou, Kati Katina, Maija Tenkanen, Riikka Juvonen

Compositions of the doughs used for studying the effects of bran with dextran on bread properties.

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    PLOS ONE

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    Weissella confusa DextransucrasewcHigh Fibre Baking Wheat branbakingbread textural qualitydextranwheat brandextransucrasevolumevtt

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