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The influence of xylanase and thermal treatment on the comp..:
Yue, Ying
;
Zhang, Shuo
;
Fan, Bei
...
International Journal of Food Science & Technology. 57 (2022) 5 - p. 3128-3141 , 2022
Link:
https://doi.org/10.1111/ijfs.15646
RT Journal T1 <Title>The influence of xylanase and thermal treatment on the composition and interfacial rheology properties of whole wheat dough liquor</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.15646&Exemplar=1&LAN=DE A1 Yue, Ying A1 Zhang, Shuo A1 Fan, Bei A1 Tong, Litao A1 Wang, Lili A1 Guo, Yahong A1 Wang, Fengzhong A1 Liu, Liya PB Wiley YR 2022 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 57 IS 5 SP 3128 OP 3141 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.15646 DO https://doi.org/10.1111/ijfs.15646 SF ELIB - SuUB Bremen
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