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Xylanases from microbial origin induce syrup formation in dough

Peter De Schryver (UGent) , Susana Sesena, Bert Decaigny, Tom Van de Wiele (UGent) , Willy Verstraete (UGent) and Nico Boon (UGent)
(2008) JOURNAL OF CEREAL SCIENCE. 47(1). p.18-28
Author
Organization
Keywords
syrup, cereal, microbial endoxylanases, refrigerated dough

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Citation

Please use this url to cite or link to this publication:

MLA
De Schryver, Peter, Susana Sesena, Bert Decaigny, et al. “Xylanases from Microbial Origin Induce Syrup Formation in Dough.” JOURNAL OF CEREAL SCIENCE 47.1 (2008): 18–28. Print.
APA
De Schryver, P., Sesena, S., Decaigny, B., Van de Wiele, T., Verstraete, W., & Boon, N. (2008). Xylanases from microbial origin induce syrup formation in dough. JOURNAL OF CEREAL SCIENCE, 47(1), 18–28.
Chicago author-date
De Schryver, Peter, Susana Sesena, Bert Decaigny, Tom Van de Wiele, Willy Verstraete, and Nico Boon. 2008. “Xylanases from Microbial Origin Induce Syrup Formation in Dough.” Journal of Cereal Science 47 (1): 18–28.
Chicago author-date (all authors)
De Schryver, Peter, Susana Sesena, Bert Decaigny, Tom Van de Wiele, Willy Verstraete, and Nico Boon. 2008. “Xylanases from Microbial Origin Induce Syrup Formation in Dough.” Journal of Cereal Science 47 (1): 18–28.
Vancouver
1.
De Schryver P, Sesena S, Decaigny B, Van de Wiele T, Verstraete W, Boon N. Xylanases from microbial origin induce syrup formation in dough. JOURNAL OF CEREAL SCIENCE. 2008;47(1):18–28.
IEEE
[1]
P. De Schryver, S. Sesena, B. Decaigny, T. Van de Wiele, W. Verstraete, and N. Boon, “Xylanases from microbial origin induce syrup formation in dough,” JOURNAL OF CEREAL SCIENCE, vol. 47, no. 1, pp. 18–28, 2008.
@article{527391,
  author       = {De Schryver, Peter and Sesena, Susana and Decaigny, Bert and Van de Wiele, Tom and Verstraete, Willy and Boon, Nico},
  issn         = {0733-5210},
  journal      = {JOURNAL OF CEREAL SCIENCE},
  keywords     = {syrup,cereal,microbial endoxylanases,refrigerated dough},
  language     = {eng},
  number       = {1},
  pages        = {18--28},
  title        = {Xylanases from microbial origin induce syrup formation in dough},
  url          = {http://dx.doi.org/10.1016/j.jcs.2006.10.010},
  volume       = {47},
  year         = {2008},
}
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