Partial purification of components in rye water extractables which improve the quality of oat bread - Pauly, Anneleen; Delcour, Jan A. (Journal of cereal science, 2018)
Keywords: anion exchange chromatography; arabinoxylan; batters; breads; dough; Gluten-free/oat bread; Ion exchange chromatography; Loaf volume; loaves; oats; proteins; rye; viscoelasticity; Water-extractable components; CEC; MM; SDS; Loaf volume; E590; dm; PAGE; E440; Gluten-free/oat bread; Water-extractable components; Ion exchange chromatography; Tris; MWCO; AEC