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Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties

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Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
Evaluation of microbial consortia and chemical changes in spontaneous maize bran fermentation, AMB Express
Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
Chemical and rheological characterization of arabinoxylan isolates from rye bran, Chemical and Biological Technologies in Agriculture
Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
Summary of significant changes in core taxa relative abundances
Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
Arabinoxylan structural characteristics, interaction with gut microbiota and potential health functions - ScienceDirect
Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
Influence of Endogenous Ferulic Acid in Whole Wheat Flour on Bread Crust Aroma
Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
Double-Edged Metabolic Effects from Short-Term Feeding of Functionalized Wheat Bran to Mouse Revealed by Metabolomic Profiling
Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
Wheat Bran Modifications for Enhanced Nutrition and Functionality in Selected Food Products
Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
Foods, Free Full-Text
Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
Full article: Wheat bran, as the resource of dietary fiber: a review
Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
Evaluation of microbial consortia and chemical changes in spontaneous maize bran fermentation, AMB Express
Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
Foods, Free Full-Text
Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
Foods, Free Full-Text
Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
Foods, Free Full-Text
Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties
Evaluation of microbial consortia and chemical changes in spontaneous maize bran fermentation, AMB Express
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