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

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

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

Academic Press

Access to resources Recommend Favorite

Variability in grain extract viscosity and water-soluble arabinoxylan content in wheat

By Saulnier L.   Peneau N.   Thibault J.F.  

Journal of Cereal Science, Vol. 22, Iss. 3, 1995-11 ,pp. : 259-264

Academic Press

Access to resources Recommend Favorite

Genetic and Agronomic Variation in Arabinoxylan and Ferulic Acid Contents of Durum Wheat ( Triticum durum L.) Grain and Its Milling Fractions

By Lempereur I.   Rouau X.   Abecassis J.  

Journal of Cereal Science, Vol. 25, Iss. 2, 1997-02 ,pp. : 103-110

Academic Press

Access to resources Recommend Favorite

Some Characteristics of beta- D -Xylopyranosidases, alpha- L -Arabinofuranosidases and an Arabinoxylan alpha- L -arabinofuranohydrolase from Wheat Bran and Germinated Wheat

By Beldman G.   Osuga D.   Whitaker J.R.  

Journal of Cereal Science, Vol. 23, Iss. 2, 1996-02 ,pp. : 169-180

Academic Press

Access to resources Recommend Favorite

Spectroscopic Characterisation of the Lipid-binding Properties of Wheat Puroindolines

By Kooijman M.   Orsel R.   Hessing M.   Hamer R.J.   Bekkers A.C.A.P.A.  

Journal of Cereal Science, Vol. 26, Iss. 2, 1997-09 ,pp. : 145-159

Academic Press

Access to resources Recommend Favorite