Combined Effects of Endoxylanases and Reduced Water Levels in Pasta Production-Reference-Cited by-同舟云学术

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Combined Effects of Endoxylanases and Reduced Water Levels in Pasta Production

Published:2004-05 Issue:3 Volume:81 Page:361-368
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Brijs Kristof¹²,Ingelbrecht Jeroen A.¹,Courtin Christophe M.¹,Schlichting Linda³,Marchylo Brian A.³,Delcour Jan A.¹

Affiliation:

1. Laboratory of Food Chemistry, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.

2. Corresponding author. Phone: (+32)-16-321634. Fax (+32)-16-321997. E-mail: kristof.brijs@agr.kuleuven.ac.be

3. Grain Research Laboratory, Canadian Grain Commission, 1404-303 Main Street, Winnipeg MB R3C 3G8, Canada.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference26 articles.

1. Exogenous enzymes for pigs and poultry

2. Xylanases in Wheat Separation

Cited by 14 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Arabinoxylans as Functional Food Ingredients: A Review;Foods;2022-04-01

2. Effect of disulfide bridge on hydrolytic characteristics of xylanase from Penicillium janthinellum;International Journal of Biological Macromolecules;2018-12

3. Microbial Xylanases: Sources, Types, and Their Applications;Biofuel and Biorefinery Technologies;2016

4. Wheat dough rheology at low water contents and the influence of xylanases;Food Research International;2014-12

5. Shear-induced starch–gluten separation at very low water content aided by xylanases;Journal of Food Engineering;2014-11

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