INFLUENCE OF THE ENZYMATIC MODIFICATION OF THE NONSTARCHY POLYSACCHARIDE FRACTIONS ON THE BAKING PROPERTIES OF RECONSTITUTED RYE FLOUR

被引：27
作者：
KUHN, MC [1 ]
GROSCH, W [1 ]
机构：
[1] KURT HESS INST EIWEISSFORSCH, D-8046 GARCHING, GERMANY
来源：
JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 03期
关键词：
D O I：
10.1111/j.1365-2621.1988.tb08979.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：889 / 895
页数：7
相关论文
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