Aspergillus terreus alfa-L-arabinofuranosidases: Mode of action and use in wheat bread baking

Elina Luonteri, Gerrit Beldman, Paul Kroon, Kaisa Poutanen, Maija Tenkanen

Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientificpeer-review

Original languageEnglish
Title of host publicationBiotechnology in the food chain
Subtitle of host publicationNew tools and applications for future foods
Place of PublicationEspoo
PublisherVTT Technical Research Centre of Finland
Pages253-253
ISBN (Print)951-38-4568-0
Publication statusPublished - 1997
MoE publication typeA4 Article in a conference publication
EventBiotechnology in the Food Chain: New tools and applications for future foods - Helsinki, Finland
Duration: 28 Jan 199830 Jan 1998

Publication series

SeriesVTT Symposium
Number177
ISSN0357-9387

Conference

ConferenceBiotechnology in the Food Chain
CountryFinland
CityHelsinki
Period28/01/9830/01/98

Cite this

Luonteri, E., Beldman, G., Kroon, P., Poutanen, K., & Tenkanen, M. (1997). Aspergillus terreus alfa-L-arabinofuranosidases: Mode of action and use in wheat bread baking. In Biotechnology in the food chain: New tools and applications for future foods (pp. 253-253). VTT Technical Research Centre of Finland. VTT Symposium, No. 177