Investigation into the effects of laccase and ferulic acid on the rheological and baking properties of arabinoxylan-rich doughs
Tongtong Zhou, Yueyue Yang, Qing Liu, Chao Qiu, Aiquan Jiao, Zhengyu Jin
Topics & Concepts
ArabinoxylanFerulic acidLaccaseRheologyChemistryFood scienceChemical engineeringMaterials scienceOrganic chemistryPolysaccharideEnzymeComposite materialEngineeringFermentation and Sensory AnalysisFood composition and propertiesPhytochemicals and Antioxidant Activities