Résultats pour : "farine de seigle"

Enzymatic solubilization of arabinoxylans from isolated rye pentosans and rye flour by different endo-xylanases and other hydrolyzing enzymes. Effect of a fungal laccase on the flour extracts oxidative gelation. Figueroa-Espinoza Maria-Cruz, Poulsen Charlotte, Borch Soe Jorn, Zargahi Masoud Rajabi, Rouau Xavier. 2002. Journal of Agricultural and Food Chemistry, 50 (22) : 6473-6484.