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). Espoo: VTT Technical Research Centre of Finland. VTT Symposium, No. 177
Luonteri, Elina ; Beldman, Gerrit ; Kroon, Paul ; Poutanen, Kaisa ; Tenkanen, Maija. / Aspergillus terreus alfa-L-arabinofuranosidases : Mode of action and use in wheat bread baking. Biotechnology in the food chain: New tools and applications for future foods. Espoo : VTT Technical Research Centre of Finland, 1997. pp. 253-253 (VTT Symposium; No. 177).
@inproceedings{bdfe87d8e9d141b187d612d244f8be3a,
title = "Aspergillus terreus alfa-L-arabinofuranosidases: Mode of action and use in wheat bread baking",
author = "Elina Luonteri and Gerrit Beldman and Paul Kroon and Kaisa Poutanen and Maija Tenkanen",
year = "1997",
language = "English",
isbn = "951-38-4568-0",
series = "VTT Symposium",
publisher = "VTT Technical Research Centre of Finland",
number = "177",
pages = "253--253",
booktitle = "Biotechnology in the food chain",
address = "Finland",

}

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. VTT Technical Research Centre of Finland, Espoo, VTT Symposium, no. 177, pp. 253-253, Biotechnology in the Food Chain, Helsinki, Finland, 28/01/98.

Aspergillus terreus alfa-L-arabinofuranosidases : Mode of action and use in wheat bread baking. / Luonteri, Elina; Beldman, Gerrit; Kroon, Paul; Poutanen, Kaisa; Tenkanen, Maija.

Biotechnology in the food chain: New tools and applications for future foods. Espoo : VTT Technical Research Centre of Finland, 1997. p. 253-253 (VTT Symposium; No. 177).

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

TY - GEN

T1 - Aspergillus terreus alfa-L-arabinofuranosidases

T2 - Mode of action and use in wheat bread baking

AU - Luonteri, Elina

AU - Beldman, Gerrit

AU - Kroon, Paul

AU - Poutanen, Kaisa

AU - Tenkanen, Maija

PY - 1997

Y1 - 1997

M3 - Conference article in proceedings

SN - 951-38-4568-0

T3 - VTT Symposium

SP - 253

EP - 253

BT - Biotechnology in the food chain

PB - VTT Technical Research Centre of Finland

CY - Espoo

ER -

Luonteri E, Beldman G, Kroon P, Poutanen K, Tenkanen M. 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. Espoo: VTT Technical Research Centre of Finland. 1997. p. 253-253. (VTT Symposium; No. 177).