Use of xylanases and crosslinking enzymes to improve gluten network properties in whole grain wheat bread

Emilia Selinheimo, Kati Katina, Anna-Marja Aura, Pekka Lehtinen, Kaisa Poutanen

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

Original languageEnglish
Title of host publicationOnline Supplement to Cereal Foods World
PublisherAACC International
Volume54
Publication statusPublished - 2009
EventC&E Spring Meeting 2009 : Whole Grain Global Summit - Newcastle upon Tyne, United Kingdom
Duration: 25 Mar 200927 Mar 2009

Conference

ConferenceC&E Spring Meeting 2009
CountryUnited Kingdom
CityNewcastle upon Tyne
Period25/03/0927/03/09

Cite this

Selinheimo, E., Katina, K., Aura, A-M., Lehtinen, P., & Poutanen, K. (2009). Use of xylanases and crosslinking enzymes to improve gluten network properties in whole grain wheat bread. In Online Supplement to Cereal Foods World (Vol. 54). [OS13] AACC International. http://www.aaccnet.org/publications/plexus/cfw/pastissues/2009/abstracts/CFW-54-2-suppl.pdf