Xylanase Induced Changes to Water- and Alkali-Extractable Arabinoxylans in Wheat Flour: Their Role in Lowering Batter Viscosity

By Redgwell R.J.   de Michieli J.   Fischer M.   Reymond S.   Nicolas P.   Sievert D.  

Journal of Cereal Science, Vol. 33, Iss. 1, 2001-01 ,pp. : 83-96

Academic Press

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Structural Characterisation of Water-extractable and Water-unextractable Arabinoxylans in Wheat Bran

By Maes C.   Delcour J.A.  

Journal of Cereal Science, Vol. 35, Iss. 3, 2002-05 ,pp. : 315-326

Academic Press

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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

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Genetical, Biochemical and Technological Parameters Associated with Biscuit Quality. I. Prediction Using Grain Hardness and Water Extractable Arabinoxylans

By Igrejas G.   Martinant J-P.   Bouguennec A.   Villain A.C.   Saulnier L.   Popineau Y.   Branlard G.  

Journal of Cereal Science, Vol. 36, Iss. 1, 2002-07 ,pp. : 115-124

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Relative Activity of Endoxylanases Towards Water-extractable and Water-unextractable Arabinoxylan

By Courtin C.M.    

Journal of Cereal Science, Vol. 33, Iss. 3, 2001-05 ,pp. : 301-312

Academic Press

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