The rǒle of wheat flour pentosans in baking. III—Enzymic degradation of pentosan fractions

✍ Scribed by Pamela M. Wrench

• Publisher: John Wiley and Sons
• Year: 1965
• Tongue: English
• Weight: 479 KB
• Volume: 16
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740160108