Effects of arabinoxylans on thermal behavior of frozen wheat doughs as measured by DSC, DMA, and DEA

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Cite this

@article{830153a2610a42988e63b10d9fff6de1,

title = "Effects of arabinoxylans on thermal behavior of frozen wheat doughs as measured by DSC, DMA, and DEA",

author = "Yrjo Roos and Jouppila and Kuuva and Laaksonen",

year = "2002",

language = "English (Ireland)",

pages = "223--230",

journal = "Journal of Food Science",

issn = "0022-1147",

publisher = "Wiley-Blackwell",

}