Arabinoxylan degrading enzymes of wheat flour. Effects on the quality of doughs and breads.

G. Beldman, D. Osuga, J.R. Whitaker

Research output: Chapter in Book/Report/Conference proceeding › Conference paper › Academic

Original language	English
Title of host publication	Proc. 2nd Int. Conf. on Impact of Food Research on New Product Development, 1995, R. Ali et al. (eds.). Pakistan
Pages	173-188
Publication status	Published - 1996

Cite this

@inproceedings{d35bbc9833804a7198f9fdb07f7bab20,

title = "Arabinoxylan degrading enzymes of wheat flour. Effects on the quality of doughs and breads.",

author = "G. Beldman and D. Osuga and J.R. Whitaker",

year = "1996",

language = "English",

pages = "173--188",

booktitle = "Proc. 2nd Int. Conf. on Impact of Food Research on New Product Development, 1995, R. Ali et al. (eds.). Pakistan",

}