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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2020
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| Materias: | |
| 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 |