Authors: Hilhorst, R Dunnewind, B Orsel, R Stegeman, P van Vliet, T Gruppen, H Schols, HA

Citation: R. Hilhorst et al., Baking performance, rheology, and chemical composition of wheat dough and gluten affected by xylanase and oxidative enzymes, J FOOD SCI, 64(5), 1999, pp. 808-813