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

Effects of wheat-bran arabinoxylan as partial flour replacer on bread properties.

Wheat Bran Modifications for Enhanced Nutrition and Functionality in Selected Food Products

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The effects of dietary fibers from rice bran and wheat bran on gut microbiota: An overview - ScienceDirect

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

Physicochemical and Bread-Making Properties of Low Molecular Weight Wheat- Derived Arabinoxylans

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

PDF) Structurally Different Wheat-Derived Arabinoxylooligosaccharides Have Different Prebiotic and Fermentation

Know your diet and its effects on your health — What you may want to know about arabinoxylans, a type of non-starch polysaccharides, by Gbrownma

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

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

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

Effects of pre-fermented wheat bran on dough and bread characteristics - ScienceDirect