Characterization of Water-Extractable Pentosans in Enzyme-Supplemented Wheat Sourdough Processes

Food Science and Technology International

Volumn 7, Issue 2, 2001, Pages 145-153

  Devesa, A ^a   Martlnez Anaya, M A ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

bread making; enzymes; pentosans; sourdough; starters

Indexed keywords

EID: 0035536884     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/108201320100700207     Document Type: Article

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