Print Email Facebook Twitter Interaction of water extractable pentosans with gluten protein: Effect on dough properties and luten quality Title Interaction of water extractable pentosans with gluten protein: Effect on dough properties and luten quality Author Wang, M. Hamer, R.J. van Vliet, T. Oudgenoeg, G. TNO Voeding Publication year 2002 Subject Nutrition To reference this document use: http://resolver.tudelft.nl/uuid:0a35e602-cbb6-45b5-b92b-9b61ff7ffb54 TNO identifier 72557 Source Journal of Cereal Science, 36, 25-37 Document type article Files To receive the publication files, please send an e-mail request to TNO Library.