Evidence that pentosans and xylanase affect the re-agglomeration of the gluten network

Journal of Cereal Science

Volumn 39, Issue 3, 2004, Pages 341-349

  Wang, Mingwei ^a,b   Van Vliet, Ton ^a   Hamer, Robert J ^a  

^a TNO   (Netherlands)

^b WUHAN POLYTECHNIC UNIVERSITY   (China)

Author keywords

AX, arabinoxylans; D3,2, volume surface average particle diameter; E at Rmax, extensibility at maximum resistance to extension; EC, extent of coagulation; Gluten quality; Gluten yield; Water extractable pentosans; Xylanase

Indexed keywords

EID: 3042680750     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jcs.2003.12.003     Document Type: Article

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