Xylanases from microbial origin induce syrup formation in dough
- Author
- Peter De Schryver (UGent) , Susana Sesena, Bert Decaigny, Tom Van de Wiele (UGent) , Willy Verstraete (UGent) and Nico Boon (UGent)
- Organization
- Keywords
- syrup, cereal, microbial endoxylanases, refrigerated dough
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-527391
- MLA
- De Schryver, Peter, et al. “Xylanases from Microbial Origin Induce Syrup Formation in Dough.” JOURNAL OF CEREAL SCIENCE, vol. 47, no. 1, 2008, pp. 18–28, doi:10.1016/j.jcs.2006.10.010.
- 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. https://doi.org/10.1016/j.jcs.2006.10.010
- 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. https://doi.org/10.1016/j.jcs.2006.10.010.
- 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. doi:10.1016/j.jcs.2006.10.010.
- 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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