Improvement of the breadmaking quality of wheat flour by the hyperthermophilic xylanase B from Thermotoga maritima-Reference-Cited by-同舟云学术

Improvement of the breadmaking quality of wheat flour by the hyperthermophilic xylanase B from Thermotoga maritima

Published:2005-01 Issue:1 Volume:38 Page:37-43
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Jiang Zhengqiang,Li Xiuting,Yang Shaoqing,Li Lite,Tan Szesze

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

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3. Hyperthermophilic xylanases;Bergquist;Methods in Enzymology,2001

4. Effect of arabinoxylans on bread-making quality of wheat flours;Biliaderis;Food Chemistry,1995

5. Relative activity of endoxylanases towards water-extractable and water-unextractable arabinoxylan;Courtin;Journal of Cereal Science,2001

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