Improvement of the Characteristics of Steamed Bread by Supplementation of Recombinant alpha-L-arabinofuranosidase Containing xylan-binding domain
Author:
Affiliation:
1. Department of Food Science and Nutrition, GinLing College, Nanjing Normal University, Nanjing, PR China
Funder
Jiangsu Agriculture Science and Technology Innovation Fund
Huaian Key Research and Development Program
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1080/08905436.2018.1553048
Reference33 articles.
1. Xylan structure, microbial xylanases, and their mode of action
2. Effect of arabinoxylans on bread-making quality of wheat flours
3. Assembly of Debranched Xylan from Solution and on Nanocellulosic Surfaces
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