Effects of Laccase and Xylanase on the Chemical and Rheological Properties of Oat and Wheat Doughs-Reference-Cited by-同舟云学术

Effects of Laccase and Xylanase on the Chemical and Rheological Properties of Oat and Wheat Doughs

Published:2008-06-18 Issue:14 Volume:56 Page:5732-5742
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Flander Laura¹,Rouau Xavier¹,Morel Marie-Hélène¹,Autio Karin¹,Seppänen-Laakso Tuulikki¹,Kruus Kristiina¹,Buchert Johanna¹

Affiliation:

1. VTT Technical Research Centre of Finland, P.O. Box 1000, 02044 VTT, Finland, and UMR IATE, INRA-ENSAM-UMII-CIRAD, 2, place Pierre Viala, 34060 Montpellier Cedex 01, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf800264a

Reference64 articles.

1. Antioxidants and hormone‐mediated health benefits of whole grains

2. Whole‐grain intake and cancer: An expanded review and meta‐analysis

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