Influence of Arabinoxylans and Endoxylanases on Pasta Processing and Quality. Production of High-Quality Pasta with Increased Levels of Soluble Fiber-Reference-Cited by-同舟云学术

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Influence of Arabinoxylans and Endoxylanases on Pasta Processing and Quality. Production of High-Quality Pasta with Increased Levels of Soluble Fiber

Published:2001-11 Issue:6 Volume:78 Page:721-729
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Ingelbrecht J. A.¹²,Moers K.¹,Abécassis J.³,Rouau X.³,Delcour J. 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: jeroen.ingelbrecht@agr.kuleuven.ac.be

3. Unité de Formation et de Recherche Technologie des Céréales et des Agropolymères, INRA, Place Viala 2, 34060 Montpellier, France.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference61 articles.

1. The quality of Canadian Amber Durum wheat grades and the role of a pentosan-rich fraction in macaroni dough quality

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