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FOOD CHEMISTRY (2002)
Arabinoxylans and endoxylanases in wheat flour bread-making
CM Courtin et al.
JOURNAL OF CEREAL SCIENCE (2002)
Changes in dietary fibre, phenolic acids and activity of endogenous enzymes during rye bread-making
HB Hansen et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2002)
Enrichment of beta-glucan in oat bran by fine grinding and air classification
YV Wu et al.
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2002)
Use of two endoxylanases with different substrate selectivity for understanding arabinoxylan functionality in wheat flour breadmaking
CM Courtin et al.
CEREAL CHEMISTRY (2001)
Alkaline hydrogen peroxide extraction of wheat bran non-starch polysaccharides
C Maes et al.
JOURNAL OF CEREAL SCIENCE (2001)
Behavior of Triticum durum Desf. arabinoxylans and arabinogalactan peptides during industrial pasta processing
JA Ingelbrecht et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Air classification of barley flours
AAM Andersson et al.
CEREAL CHEMISTRY (2000)
Evidence of intermolecular interactions of β-glucans and arabinoxylans
MS Izydorczyk et al.
CARBOHYDRATE POLYMERS (2000)
Isolation of homogeneous fractions from wheat water-soluble arabinoxylans. Influence of the structure on their macromolecular characteristics
G Dervilly et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
Determination of reducing end sugar residues in oligo- and polysaccharides by gas-liquid chromatography
CM Courtin et al.
JOURNAL OF CHROMATOGRAPHY A (2000)