Dynamic changes in ferulic acid and diferulic acids in wheat flour doughs during the breadmaking process
Yasuyuki Nishitsuji, Kristin Whitney, Katsuyuki Hayakawa, Şenay Şimşek
Topics & Concepts
ArabinoxylanFerulic acidChemistryBranFood scienceFermentationBiochemistryEnzymeOrganic chemistryRaw materialPhytochemicals and Antioxidant ActivitiesFermentation and Sensory AnalysisFood composition and properties