Fractionation−Reconstitution Experiments Provide Insight into the Role of Endoxylanases in Bread-Making
Author:
Affiliation:
1. Laboratory of Food Chemistry, Katholieke Universiteit Leuven, Kardinaal Mercierlaan 92, B-3001 Heverlee, Belgium
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf981178w
Reference27 articles.
1. The role of wheat flour pentosans in baking. II.—Effect of added flour pentosans and other gums on gluten-starch loaves
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