The contribution of fiber components to water absorption of wheat grown in the UK

BACKGROUND AND OBJECTIVES: The water absorption (WA) of white wheat flour is a major factor affecting processing quality, and millers, therefore, process their wheat to achieve the required level. Although it is likely that WA is determined by the amounts and compositions of three major grain compon...

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Vydáno v:Cereal Chem
Hlavní autoři: Lovegrove, Alison, Wood, Abigail J., Hassall, Kirsty L., Howes, Liz, Poole, Mervin, Tosi, Paola, Shewry, Peter
Médium: Artigo
Jazyk:Inglês
Vydáno: John Wiley and Sons Inc. 2020
Témata:
Research Articles
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC7540380/
https://ncbi.nlm.nih.gov/pubmed/33041348
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/cche.10316
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