Enhancing the technofunctionality of γ-aminobutyric acid enriched germinated wheat by modification of arabinoxylan, gluten proteins and liquid lamella of dough

G Wang, X Qu, D Li, R Yang, Z Gu, D Jiang, P Wang - Food Chemistry, 2023 - Elsevier
To enhance the technofunctionality of germinated wheat enriched with γ-aminobutyric acid,
xylanase (Xyn) and glucose oxidase (Gox) were incorporated with emphasis on modifying …

Enhancing the technofunctionality of γ-aminobutyric acid enriched germinated wheat by modification of arabinoxylan, gluten proteins and liquid lamella of dough

G Wang, X Qu, D Li, R Yang, Z Gu, D Jiang… - Food …, 2023 - pubmed.ncbi.nlm.nih.gov
To enhance the technofunctionality of germinated wheat enriched with γ-aminobutyric acid,
xylanase (Xyn) and glucose oxidase (Gox) were incorporated with emphasis on modifying …

Enhancing the technofunctionality of γ-aminobutyric acid enriched germinated wheat by modification of arabinoxylan, gluten proteins and liquid lamella of dough.

G Wang, X Qu, D Li, R Yang, Z Gu, D Jiang… - Food …, 2022 - europepmc.org
To enhance the technofunctionality of germinated wheat enriched with γ-aminobutyric acid,
xylanase (Xyn) and glucose oxidase (Gox) were incorporated with emphasis on modifying …

Enhancing the technofunctionality of γ-aminobutyric acid enriched germinated wheat by modification of arabinoxylan, gluten proteins and liquid lamella of dough.

G Wang, X Qu, D Li, R Yang, Z Gu, D Jiang, P Wang - 2022 - cabidigitallibrary.org
To enhance the technofunctionality of germinated wheat enriched with γ-aminobutyric acid,
xylanase (Xyn) and glucose oxidase (Gox) were incorporated with emphasis on modifying …