Effect of extraction rates of Egyptian hard and soft wheat flours on the composition and gelling capacity of water-soluble pentosans.

Effect of extraction rates of Egyptian hard and soft wheat flours on the composition and gelling capacity of water-soluble pentosans.

Research Abstract
NULL
Research Authors
Abdel-Gawad, A. S.
Research Department
Department of Food Science and Technology
Research Journal
Assiut J. Agric. Sci.
Research Member
Abdalla Saleh Abdel-Gawad Lagouda
Research Pages
19 - 40
Research Publisher
Assiut J. Agric. Sci.
Research Rank
2
Research Vol
23 (3)
Research Website
NULL
Research Year
1992