Effects of Purified Endo-beta-xylanase and Endo-beta-glucanase on the Structural and Baking Characteristics of Rye Doughs

Author： Autio K. Harkonen H. Parkkonen T. Frigard T. Poutanen K. Siika-aho M. Aman P.

Publisher： Academic Press

ISSN： 0023-6438

Source： Lebensmittel-Wissenschaft und -Technologie, Vol.29, Iss.1, 1996-01, pp. : 18-27

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