The effects of wheat flour arabinogalactan-peptide on mixing characteristics of wheat flour dough and the resulting breads

被引：0
|
作者：
Loosveld, AMA [1 ]
Delcour, JA [1 ]
机构：
[1] Katholieke Univ Leuven, Food Chem Lab, B-3001 Heverlee, Belgium
来源：
2ND EUROPEAN SYMPOSIUM ON ENZYMES IN GRAIN PROCESSING, ESEGP-2 | 2000年 / 207卷
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D O I：
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中图分类号：
S2 [农业工程];
学科分类号：
0828 ;
摘要：
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页码：293 / 297
页数：5
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