Research Note: Endoxylanases and Arabinoxylans in Gluten Isolated in a Batter System-Reference-Cited by-同舟云学术

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Research Note: Endoxylanases and Arabinoxylans in Gluten Isolated in a Batter System

Published:2001-01 Issue:1 Volume:33 Page:53-57
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Roels S.P.,Courtin C.M.,Delcour J.A.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference16 articles.

1. Fundamental studies on vitality of gluten for breadmaking;Wadhawan;Ph.D. thesis, University of Manitoba,1998

2. Factors governing wheat and wheat gluten functionality in breadmaking and gluten/starch separation;Roels;Ph.D. thesis, Katholieke Universiteit Leuven, Leuven, Belgium,1998

3. Study of polysaccharide components in gluten;Saulnier;Journal of Cereal Science,1997

4. Studies on vitality of commercial gluten. I. Physical, chemical and technological characteristics;Wadhawan;Cereal Chemistry,1989

5. β-Amylase activity in commercial gluten;Every;Journal of the Science of Food and Agriculture,1995

Cited by 4 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. Manufacturing of Starch from Rice, Corn, Potato, and Wheat and Its Industrial Applications;Recent Advances in Industrial Biochemistry;2024

2. Wheat Starch;Starch;2009

3. Bread and Other Baked Products;Ullmann's Encyclopedia of Industrial Chemistry;2007-07-15

4. Relative Activity of Endoxylanases Towards Water-extractable and Water-unextractable Arabinoxylan;Journal of Cereal Science;2001-05

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