A New Method for Determining the Area of Cell Walls in Rye Doughs Based on Fluorescence Microscopy and Computer-assisted Image Analysis

By Parkkonen T.   Heinonen R.   Autio K.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 30, Iss. 7, 1997-11 ,pp. : 743-747

Academic Press

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

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

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

Academic Press

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Light Microscopic Investigations of Cereal Grains, Doughs and Breads

By Autio K.   Salmenkallio-Marttila M.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 34, Iss. 1, 2001-02 ,pp. : 18-22

Academic Press

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A Comparison of Two Methods and the Effect of Cooking Time on the Extractability of Pectin from the Cell Walls of Cooking Banana

By Qi B.   Moore K.G.   Orchard J.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 33, Iss. 5, 2000-08 ,pp. : 369-373

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Effects of Aging and Heat Treatment on Whole Yeast Cells and Yeast Cell Walls and on Adsorption of Ochratoxin A in a Wine Model System

By Nunez Y. P.   Pueyo E.   Carrascosa A. V.   Martínez-Rodríguez A. J.  

Journal of Food Protection, Vol. 71, Iss. 7, 2008-07 ,pp. : 1496-1499

International Association for Food Protection

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