Effect of endo-xylanase-containing enzyme preparations and laccase on the solubility of rye bran arabinoxylan

Published in

Journal of the Science of Food and Agriculture
2003, volume: 83, number: 7, pages: 617-623
Publisher: Wiley-Blackwell

SLU Authors

• Andersson, Roger

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Eliasson, Christina

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Selenare, Mangala

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Kamal-Eldin, Afaf

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Åman, Per

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Food Science

Publication identifier

• DOI: https://doi.org/10.1002/jsfa.1321

Permanent link to this page (URI)

https://res.slu.se/id/publ/39575