Genetic variation in the extract viscosity of rye (Secale cereale L.) bread made from endosperm and wholemeal flour: impact of high-molecular-weight arabinoxylan, starch and protein-Reference-Cited by-同舟云学术

Genetic variation in the extract viscosity of rye (Secale cereale L.) bread made from endosperm and wholemeal flour: impact of high-molecular-weight arabinoxylan, starch and protein

Published:2010-10-27 Issue:3 Volume:91 Page:469-479
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Cyran Malgorzata R,Ceglinska Alicja

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

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5. Effects of purified endo-β-xylanase and endo-β-glucanase on the structural and baking characteristics of rye doughs;Autio;Lebensm Wiss Technol,1996

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