Influence of arabinoxylans and endoxylanases on pasta processing and quality. Production of high-quality pasta with increased levels of soluble fiber

Cereal Chemistry

Volumn 78, Issue 6, 2001, Pages 721-729

  Ingelbrecht, J A ^a   Moers, K ^a   Abecassis J ^a   Rouau, X ^a   Delcour, J A ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

ASPERGILLUS;

ARABINOXYLANS; ASPERGILLUS NIGER ENDOXYLANASES; BACILLUS SUBTILIS; DRY PRODUCTS; ENDOXYLANASE; EXTRUSION PRESSURE; HIGH QUALITY; PROCESSING PARAMETERS; PROCESSING QUALITY; SOLUBLE FIBRES;

BACTERIOLOGY;

ARABINOXYLAN; ENDOXYLANASE; UNCLASSIFIED DRUG; WATER; XYLAN ENDO 1,3 BETA XYLOSIDASE;

ARTICLE; ASPERGILLUS NIGER; BACILLUS SUBTILIS; COLOR; COOKING; ENZYME ACTIVITY; FIBER; FOOD PROCESSING; FOOD QUALITY; LEACHING; MOLECULAR WEIGHT; NONHUMAN; SOLUBILIZATION; SURFACE PROPERTY; TECHNIQUE; VISCOELASTICITY; WHEAT;

ASPERGILLUS NIGER; BACILLUS SUBTILIS; TRITICUM AESTIVUM;

EID: 0035153102     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2001.78.6.721     Document Type: Article

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