Solubilisation and Changes in Molecular Weight Distribution of Arabinoxylans and Protein in Wheat Flours During Bread-Making, and the Effects of Endogenous Arabinoxylan Hydrolysing Enzymes

Author： Cleemput G.   Booij C.   Hessing M.   Gruppen H.   delcour J.A.  

Publisher： Academic Press

ISSN： 0733-5210

Source： Journal of Cereal Science, Vol.26, Iss.1, 1997-01, pp. : 55-66

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