Partial characterization ofβ-d-xylosidase from wheat malts
Author:
Affiliation:
1. College of Food Science and Engineering; Shandong Agricultural University; Tai'an 271018 People's Republic of China
2. Shandong Taishan Beer Co. Ltd; Tai’ an 271000 People's Republic of China
Funder
National Natural Science Foundation of China
Shandong Province Natural Science Foundation
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.228/fullpdf
Reference23 articles.
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2. Effects of arabinoxylan solubilization on wort viscosity and filtration when mashing with grist containing wheat and wheat malt;Lu;Food Chem.,2006
3. Content and molecular weight of water-extractable arabinoxylans in wheat malt and wheat malt-based wort with different kolbach indices;Guo;J. Sci. Food Agri.,2014
4. The composition of fine particles which affect mash filtration;Barrett;J. Inst. Brew.,1975
5. Post-translational processing of β- d-xylanases and changes in extractability of arabinoxylans during wheat germination;De Backer;Plant Physiol. Biochem.,2010
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