Publication no. C-2002-1002-04R |  VIEW ARTICLE

NOTE: Effects of Endoxylanase Addition on Pasta Processing with Short Mixing Time.

J. A. Ingelbrecht (1), K. Brijs (1), L. Schlichting (2), B. Marchylo (2), T. Tweed (3), P. B. Ebbinghaus (3), and J. A. Delcour (1,4). (1) Laboratory of Food Chemistry, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. (2) Grain Research Laboratory, Canadian Grain Commission, 1404-303 Main Street, Winnipeg, MB R3C 3G8, Canada. (3) Canadian International Grains Institute, 1000-303 Main Street, Winnipeg, MB R3C 3G7, Canada. (4) Corresponding author. E-mail: <jan.delcour@agr.kuleuven.ac.be> Phone: (+32)-16-321634. Fax: (+32)-16-321997. Cereal Chem. 79(6):798-800. Accepted May 29, 2002. Copyright 2002 American Association of Cereal Chemists, Inc.