CORE
🇺🇦Â
 make metadata, not war
Services
Services overview
Explore all CORE services
Access to raw data
API
Dataset
FastSync
Content discovery
Recommender
Discovery
OAI identifiers
OAI Resolver
Managing content
Dashboard
Bespoke contracts
Consultancy services
Support us
Support us
Membership
Sponsorship
Community governance
Advisory Board
Board of supporters
Research network
About
About us
Our mission
Team
Blog
FAQs
Contact us
Filters
2 research outputs found
EFFECT OF PENTOSANASE ON DOUGH AND BREAD PROPERTIES PRODUCED BY DIFFERENT TYPES OF FLOURS
Author
ANONYMOUS
CASIER J.P.J.
+24Â more
CASIER J.P.J.
D'APPOLONIA B.L.
ELGUN A.
HALE W.S.
HANH P.P.
HOSENEY R.C.
JELECA S.L.
KIM S.K.
KOKSEL H.
KULP
KULP K.
KULP K.
KULP K.
KULP K.
MEUSER F.
NEUKOM H.
PATIL S.K.
PATIL S.K.
PATIL S.K.
SCHMITZ J.F.
SEFA-DEDEH S.
STEEL R.G.D.
WEEGELS P.L.
WOLF M.J.
Publication venue
'Wiley'
Publication date
Field of study
No full text
Crossref
Baking Performance, Rheology, and Chemical Composition of Wheat Dough and Gluten Affected by Xylanase and Oxidative Enzymes
Author
Autio K.
Bloksma A.H.
+20Â more
Casier J.P.J.
Fincher G.B.
Geissmann T.
Gruppen H.
Jackson G.M.
Kim S.K.
Krishnarau L.
Krylov S.
Lugt J.P.
Maat J.
Neukom H.
Obinger C.
Oort M.
Poulsen P.
Saulnier L.
Schooneveld-Bergmans M.E.F.
Sprossler B.G.
Vliet T.
Vliet T.
Weegels P.L.
Publication venue
'Wiley'
Publication date
Field of study
No full text
Crossref