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Effects of Endoxylanase Addition on Pasta Processing with Short Mixing Time

November 2002 Volume 79 Number 6
Pages 798 — 800
J. A. Ingelbrecht , 1 K. Brijs , 1 L. Schlichting , 2 B. Marchylo , 2 T. Tweed , 3 P. B. Ebbinghaus , 3 and J. A. Delcour 1 , 4

Laboratory of Food Chemistry, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. Grain Research Laboratory, Canadian Grain Commission, 1404-303 Main Street, Winnipeg, MB R3C 3G8, Canada. Canadian International Grains Institute, 1000-303 Main Street, Winnipeg, MB R3C 3G7, Canada. Corresponding author. Email: jan.delcour@agr.kuleuven.ac.be. Phone: (+32)-16-321634. Fax: (+32)-16-321997.


Go to Article:
http://dx.doi.org/10.1094/CCHEM.2002.79.6.798
Accepted May 29, 2002.

© 2002 American Association of Cereal Chemists, Inc.