Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties

Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties

Impact of wheat bran micronization on dough properties and bread quality: Part I – Bran functionality and dough properties - ScienceDirect

Foods, Free Full-Text

Foods, Free Full-Text

Ferulic acid content variation from wheat to bread - Boudaoud - 2021 - Food Science & Nutrition - Wiley Online Library

Foods, Free Full-Text

Influence of Endogenous Ferulic Acid in Whole Wheat Flour on Bread Crust Aroma

Evaluation of microbial consortia and chemical changes in spontaneous maize bran fermentation, AMB Express

Wheat Arabinoxylan Structure Provides Insight into Function

Isolation and identification of feruloylated arabinoxylan mono- and oligosaccharides from undigested and digested maize and wheat. - Abstract - Europe PMC