Dextran produced in situ as a tool to improve the quality of wheat-faba bean composite bread

Yaqin Wang; Päivi Sorvali; Arja Laitila; Ndegwa Henry Maina; Rossana Coda; Kati Katina

doi:10.1016/j.foodhyd.2018.05.042

Dextran produced in situ as a tool to improve the quality of wheat-faba bean composite bread

Yaqin Wang, Päivi Sorvali, Arja Laitila, Ndegwa Henry Maina, Rossana Coda, Kati Katina

Forskningsoutput: Tidskriftsbidrag › Artikel › Vetenskaplig › Peer review

Originalspråk	engelska
Tidskrift	Food Hydrocolloids
Volym	84
Sidor (från-till)	396-405
Antal sidor	10
ISSN	0268-005X
DOI	https://doi.org/10.1016/j.foodhyd.2018.05.042
Status	Publicerad - nov. 2018
MoE-publikationstyp	A1 Tidskriftsartikel-refererad

Vetenskapsgrenar

416 Livsmedelsvetenskap

Åtkomst av dokument

10.1016/j.foodhyd.2018.05.042

1-s2.0-S0268005X18302315-mainAccepterat manuskript från författare, 1,09 MBLicens: CC BY-NC-ND

Citera det här

@article{af87d68aa59a419cbd79da4cb9e17ede,

title = "Dextran produced in situ as a tool to improve the quality of wheat-faba bean composite bread",

keywords = "Dextran, Hydrocolloids, Rheology, Faba bean, Fermentation, Bread, GLUTEN-FREE, RHEOLOGICAL PROPERTIES, MOLECULAR-WEIGHTS, WEISSELLA-CIBARIA, SENSORY PROFILE, SOURDOUGH BREAD, FLOUR, HYDROCOLLOIDS, DOUGH, PROTEIN, 416 Food Science",

author = "Yaqin Wang and P{\"a}ivi Sorvali and Arja Laitila and Maina, {Ndegwa Henry} and Rossana Coda and Kati Katina",

year = "2018",

month = nov,

doi = "10.1016/j.foodhyd.2018.05.042",

language = "English",

volume = "84",

pages = "396--405",

journal = "Food Hydrocolloids",

issn = "0268-005X",

publisher = "Elsevier B.V.",

}

TY - JOUR

T1 - Dextran produced in situ as a tool to improve the quality of wheat-faba bean composite bread

AU - Wang, Yaqin

AU - Sorvali, Päivi

AU - Laitila, Arja

AU - Maina, Ndegwa Henry

AU - Coda, Rossana

AU - Katina, Kati

PY - 2018/11

Y1 - 2018/11

KW - Dextran

KW - Hydrocolloids

KW - Rheology

KW - Faba bean

KW - Fermentation

KW - Bread

KW - GLUTEN-FREE

KW - RHEOLOGICAL PROPERTIES

KW - MOLECULAR-WEIGHTS

KW - WEISSELLA-CIBARIA

KW - SENSORY PROFILE

KW - SOURDOUGH BREAD

KW - FLOUR

KW - HYDROCOLLOIDS

KW - DOUGH

KW - PROTEIN

KW - 416 Food Science

U2 - 10.1016/j.foodhyd.2018.05.042

DO - 10.1016/j.foodhyd.2018.05.042

M3 - Article

SN - 0268-005X

VL - 84

SP - 396

EP - 405

JO - Food Hydrocolloids

JF - Food Hydrocolloids

ER -