Sourdough fermentation of wholemeal wheat bread increases solubility of arabinoxylan and protein and decreases postprandial glucose and insulin responses-Reference-Cited by-同舟云学术

Sourdough fermentation of wholemeal wheat bread increases solubility of arabinoxylan and protein and decreases postprandial glucose and insulin responses

Published:2010-01 Issue:1 Volume:51 Page:152-158
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Lappi Jenni,Selinheimo Emilia,Schwab Ursula,Katina Kati,Lehtinen Pekka,Mykkänen Hannu,Kolehmainen Marjukka,Poutanen Kaisa

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference38 articles.

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5. Interlaboratory testing methods for assay of xylanase activity;Bailey;Journal of Biotechnology,1992

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