Water-soluble carbohydrates during fermentation and baking of composite wheat and lentil flour—Implications for enhanced functionality
Journal article
Portman, Drew, Blanchard, Chris, Maharjan, Pankaj, Naiker, M. and Panozzo, Joe F.. (2019). Water-soluble carbohydrates during fermentation and baking of composite wheat and lentil flour—Implications for enhanced functionality. Cereal Chemistry. 96(3), pp. 447-455. https://doi.org/10.1002/cche.10144
Authors | Portman, Drew, Blanchard, Chris, Maharjan, Pankaj, Naiker, M. and Panozzo, Joe F. |
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Abstract | Background and objectives Findings Conclusions Significance and novelty |
Keywords | fermentation; oligosaccharide; water-soluble carbohydrate |
Year | 2019 |
Journal | Cereal Chemistry |
Journal citation | 96 (3), pp. 447-455 |
Publisher | John Wiley & Sons |
ISSN | 0009-0352 |
Digital Object Identifier (DOI) | https://doi.org/10.1002/cche.10144 |
Scopus EID | 2-s2.0-85063419074 |
Research or scholarly | Research |
Page range | 447-455 |
Publisher's version | License All rights reserved File Access Level Controlled |
Output status | Published |
Publication dates | |
Online | 25 Feb 2019 |
Publication process dates | |
Accepted | 25 Feb 2019 |
Deposited | 09 Jun 2021 |
https://acuresearchbank.acu.edu.au/item/8w367/water-soluble-carbohydrates-during-fermentation-and-baking-of-composite-wheat-and-lentil-flour-implications-for-enhanced-functionality
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