The r??le of wheat flour pentosans in baking. III—Enzymic degradation of pentosan fractions
- 1 January 1965
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 16 (1), 51-57
- https://doi.org/10.1002/jsfa.2740160108
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- The role of wheat flour pentosans in baking. I.—Enzymic destruction of pentosansin situJournal of the Science of Food and Agriculture, 1964
- Ferulic Acid as a Component of a Glycoprotein from Wheat FlourNature, 1963
- Quantitative analysis by thin-film chromatographyThe Analyst, 1962
- Untersuchungen über Getreideschleimstoffe. I. Chromatographische Fraktionierung von wasserlöslichen Weizenmehlpentosanen an Diäthylaminoäthyl‐CelluloseHelvetica Chimica Acta, 1961
- NOTES ON SUGAR DETERMINATIONJournal of Biological Chemistry, 1952
- A study of enzymes that can break down tobacco-leaf components. 2. Digestive juice of Helix on defined substratesBiochemical Journal, 1950