摘要 : Factors influencing the technological functionality of fermented bran were identified. Influences of fermentation type and type of wheat bran on the microbial community, bioactivity, arabinoxylans (AX) and activity of xylanases we... 展开
作者 | Juvonen~ R Katina~ K Laitila~ A Flander~ L Nordlund~ E Kariluoto~ S Piironen~ V Poutanen~ K. |
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作者单位 | |
期刊名称 | 《Cereal Chemistry》 |
总页数 | 9 |
语种/中图分类号 | 英语 / S13 |
关键词 | ARABINOXYLANS BRAN BREADMAKING BREADMAKING PROPERTIES FERMENTED FOODS GLYCOSIDASES MICROORGANISMS POLYSACCHARIDES WHEAT WHEAT BRAN XYLAN DEGRADING ENZYMES Cereals and bakery products Wheat and rye |
馆藏号 | N2008EPST0011132 |