Improvement of malt modification by use of Rhizopus VII as starter culture

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 8, 2001, Pages 3718-3724

  Noots, I ^a   Derycke, V ^a   Michiels, C ^a   Delcour, J A ^a   Delrue, R ^b   Coppens, T ^c  

^a UNIVERSITY OF LEUVEN   (Belgium)

^b CARGILL INC   (United States)

^c Cargill R D Centre Europe   (Belgium)

Author keywords

Barley malt; Cell wall modification; Starter culture

Indexed keywords

BETA GLUCAN; BETA GLUCAN HYDROLASE; GLUCAN; MICROBIAL ENZYME; XYLAN ENDO 1,3 BETA XYLOSIDASE;

ARTICLE; BARLEY; CELL WALL; COLOR; ENZYME RELEASE; FOOD PROCESSING; FOOD QUALITY; FUNGUS CULTURE; GERMINATION; METABOLISM; MICROBIOLOGY; NONHUMAN; PH; PROTEIN DEGRADATION; PROTEIN MODIFICATION; RHIZOPUS;

CELL WALL; GLUCANS; HORDEUM; RHIZOPUS;

FUNGI; HORDEUM VULGARE SUBSP. VULGARE; RHIZOPUS;

EID: 0034837450     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0104026     Document Type: Article

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