Solubilisation and Changes in Molecular Weight Distribution of Arabinoxylans and Protein in Wheat Flours During Bread-Making, and the Effects of Endogenous Arabinoxylan Hydrolysing Enzymes

✍ Scribed by G. Cleemput; C. Booij; M. Hessing; H. Gruppen; J.A. Delcour

• Book ID: 115622816
• Publisher: Elsevier Science
• Year: 1997
• Tongue: English
• Weight: 312 KB
• Volume: 26
• Category: Article
• ISSN: 0733-5210
• DOI: 10.1006/jcrs.1996.0099