Reduction of xylanase activity in flour by debranning retards syruping in refrigerated doughs

✍ Scribed by W Gys; C.M Courtin; J.A Delcour

• Book ID: 113697570
• Publisher: Elsevier Science
• Year: 2004
• Tongue: English
• Weight: 291 KB
• Volume: 39
• Category: Article
• ISSN: 0733-5210
• DOI: 10.1016/j.jcs.2004.01.003