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

Joseane Bressiani, Gabriela Soster Santetti, Tatiana Oro, Vanessa P Esteres, Bárbara Biduski, M. Z. de Miranda, Luiz Carlos Gutkoski, J. L. de Almeida, Márcia Arocha Gularte