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Articles (6)

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1-6 of 6 results for pentosanases

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Select article: Characterization of water soluble pentosans of enzyme supplemented dough and breads/ Caracterización de las pentosanas solubles en agua extraídas de masa y pan conteniendo enzimas comerciales

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Research article

First published 2000-6

Characterization of water soluble pentosans of enzyme supplemented dough and breads/ Caracterización de las pentosanas solubles en agua extraídas de masa y pan conteniendo enzimas comerciales

T. Jimenez, M.A. Martinez-Anaya

Food Science and Technology International

Select article: Influence of enzymes in sourdough wheat breadmaking. Changes in pentosans / Influencia de las enzimas y los iniciadores microbianos en panificación. Cambios en las pentosanas

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Research article

First published 2000-4

Influence of enzymes in sourdough wheat breadmaking. Changes in pentosans / Influencia de las enzimas y los iniciadores microbianos en panificación. Cambios en las pentosanas

M.A. Martínez-Anaya, A. Devesa

Food Science and Technology International

Select article: Effects of the combination of starters and enzymes in regulating bread quality and shelf life / Effectos de la combinación de iniciadores microbianos y enzimas en la calidad y conservación del pan

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Research article

First published 1999-6

Effects of the combination of starters and enzymes in regulating bread quality and shelf life / Effectos de la combinación de iniciadores microbianos y enzimas en la calidad y conservación del pan

M.A. Martínez-Anaya, A. Devesa, P. Andreu [...]

Food Science and Technology International

Select article: Effects of the combination of starters and enzymes in regu lating bread quality and shelf life Effectos de la combinación de iniciadores microbianos y enzimas en la calidad y conservación del pan

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Research article

First published 1998-12

Effects of the combination of starters and enzymes in regu lating bread quality and shelf life Effectos de la combinación de iniciadores microbianos y enzimas en la calidad y conservación del pan

M.A. Martínez-Anaya, A. Devesa, P. Andreu [...]

Food Science and Technology International

Select article: Characterization of Water-Extractable Pentosans in Enzyme-Supplemented Wheat Sourdough Processes

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Research article

First published 2001-04

Characterization of Water-Extractable Pentosans in Enzyme-Supplemented Wheat Sourdough Processes

A. Devesa, M. A. Martlnez-Anaya

Food Science and Technology International

Select article: Amylases and Hemicellulases in Breadmaking. Degradation By-Products and Potential Relationship with Functionality

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Research article

First published 2001-02

Amylases and Hemicellulases in Breadmaking. Degradation By-Products and Potential Relationship with Functionality

T. Jiménez, M.A. Martínez-Anaya*

Food Science and Technology International

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