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...

Täydet tiedot

Tallennettuna:
Bibliografiset tiedot
Julkaisussa:Cereal Chem
Päätekijät: Lovegrove, Alison, Wood, Abigail J., Hassall, Kirsty L., Howes, Liz, Poole, Mervin, Tosi, Paola, Shewry, Peter
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: John Wiley and Sons Inc. 2020
Aiheet:
Research Articles
Linkit: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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