Effect of Germination and Water Content on the Microstructure and Rheological Properties of Two Rye Doughs
Author:
Affiliation:
1. VTT Biotechnology and Food Research, VTT, Finland.
2. Corresponding author. E-mail: karin.autio@vtt.fi
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference10 articles.
1. Effects of Purified Endo-β-xylanase and Endo-β-glucanase on the Structural and Baking Characteristics of Rye Doughs
2. Interlaboratory testing of methods for assay of xylanase activity
3. A rapid method for the determination of pentosans in wheat flour
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