EFFECT OF AN ENZYME PREPARATION CONTAINING PENTOSANASES ON THE BREAD-MAKING QUALITY OF FLOURS IN RELATION TO CHANGES IN PENTOSAN PROPERTIES

Authors
ROUAU X ELHAYEK ML MOREAU D
Citation
X. Rouau et al., EFFECT OF AN ENZYME PREPARATION CONTAINING PENTOSANASES ON THE BREAD-MAKING QUALITY OF FLOURS IN RELATION TO CHANGES IN PENTOSAN PROPERTIES, Journal of cereal science, 19(3), 1994, pp. 259-272
Citations number
43
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of cereal science → ACNP
ISSN journal
07335210
Volume
19
Issue
3
Year of publication
1994
Pages
259 - 272
Database
ISI
SICI code
0733-5210(1994)19:3<259:EOAEPC>2.0.ZU;2-J