摘要 : Wheat kernel associated endoxylanases consist of a majority of microbial endoxylanases and a minority of endogenous endoxylanases. At least part of these enzymes can be expected to end up in wheat flour upon milling. In this study... 展开
作者 | Dornez E Cuyvers S Gebruers K Delcour JA Courtin CM |
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作者单位 | |
期刊名称 | 《Journal of Agricultural and Food Chemistry》 |
总页数 | 8 |
语种/中图分类号 | 英语 / S13 |
关键词 | wheat breadmaking arabinoxylan endoxylanase microbial endogenous BREAD-MAKING LIQUID-CHROMATOGRAPHY FLOUR XYLANASE QUALITY POLYSACCHARIDES FUNCTIONALITY ENZYMES BAKING IMPACT |
馆藏号 | N2007EPST0002165 |