Contribution of Wheat Endogenous and Wheat Kernel Associated Microbial Endoxylanases to Changes in the Arabinoxylan Population during Breadmaking
Author:
Affiliation:
1. Laboratory of Food Chemistry and Biochemistry, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf073097i
Reference29 articles.
1. Wheat-Kernel-Associated Endoxylanases Consist of a Majority of Microbial and a Minority of Wheat Endogenous Endoxylanases
2. Sörensen, J. F.; Etzerodt, H.Removing enzymes on grain. GB 2402600A, 2004.
3. Evidence for the Involvement of Arabinoxylan and Xylanases in Refrigerated Dough Syruping
4. Triticum aestivum Xylanase Inhibitor (TAXI), a New Class of Enzyme Inhibitor Affecting Breadmaking Performance
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