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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Detalles Bibliográficos
Autores principales: Lovegrove, Alison, Wood, Abigail J., Hassall, Kirsty L., Howes, Liz, Poole, Mervin, Tosi, Paola, Shewry, Peter
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Research Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7540380/
https://www.ncbi.nlm.nih.gov/pubmed/33041348
http://dx.doi.org/10.1002/cche.10316

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7540380/
https://www.ncbi.nlm.nih.gov/pubmed/33041348
http://dx.doi.org/10.1002/cche.10316

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