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浏览/检索结果: 共3条，第1-3条 帮助 已选(0)清除 条数/页：5101520253035404550556065707580859095100   排序方式：请选择作者升序作者降序题名升序题名降序发表日期升序发表日期降序提交时间升序提交时间降序 Interaction of water unextractable solids and xylanase with gluten protein: effect of wheat cultivar 期刊论文 Journal of Cereal Science, 2005, 卷号: 41, 期号: 3, 页码: 251-258 作者:  Wang, MW;  van Vliet, T;  Hamer, RJ* 收藏  |  浏览/下载：2/0  |  提交时间：2019/12/27 Water unextractable solids  Xylanase  Gluten properties  AX  arabinoxylans  E at Rmax  extensibility at maximum resistance to extension  EC  extent of coagulation  FA  ferulic acid  GMP  glutenin macropolymer  PIDS  polarization intensity differential scattering  Rmax  maximum resistance to extension  WUS  water unextractable solids   How gluten properties are affected by pentosans 期刊论文 Journal of Cereal Science, 2004, 卷号: 39, 期号: 3, 页码: 395-402 作者:  Wang, MW;  van Vliet, T;  Hamer, RJ* 收藏  |  浏览/下载：4/0  |  提交时间：2019/12/27 Pentosans  Ferulic acid  Gluten properties  AX, arabinoxylans  E, at Rmax, extensibility at maximum resistance to extension  EC, extent of coagulation  FA, ferulic acid  GMP, glutenin macropolymer  Rmax, maximum resistance to extension  WEP, water extractable pentosans  WEPx, WEP modified by xylanase  WUS, water unextractable solids   Interaction of water unextractable solids with gluten protein: effect on dough properties and gluten quality 期刊论文 Journal of Cereal Science, 2003, 卷号: 38, 期号: 1, 页码: 95-104 作者:  Wang, MW;  Oudgenoeg, G;  van Vliet, T;  Hamer, RJ* 收藏  |  浏览/下载：3/0  |  提交时间：2019/12/27 Water unextractable solids  Dough properties  Gluten quality  AX, arabinoxylans  E at Rmax, extensibility at maximum resistance to extension  EC, extent of coagulation  FA, ferulic acid  GMP, glutenin macropolymer  HRP, horseradish peroxidase  Rmax, maximum resistance to extension  WEP, water extractable pentosans  WHC, water holding capacity  WUS, water unextractable solids