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

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

Publisher： Academic Press

ISSN： 0733-5210

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

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