Hydration properties and arabinoxylans content of whole wheat flour intended for cookie production as affected by particle size and Brazilian cultivars

Publication date: October 2021Source: LWT, Volume 150Author(s): Joseane Bressiani, Gabriela Soster Santetti, Tatiana Oro, Vanessa Esteres, Bárbara Biduski, Martha Zavariz de Miranda, Luiz Carlos Gutkoski, Juliano Luiz de Almeida, Márcia Arocha Gularte
Source: LWT Food Science and Technology - Category: Food Science Source Type: research