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GrainGenes Author Report: Wang MW

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Author

Wang MW

Paper

Wang MW et al. (2004) Evidence that pentosans and xylanase affect the re-agglomeration of the gluten network Journal of Cereal Science 39:341-349. Wang MW et al. (2004) How gluten properties are affected by pentosans Journal of Cereal Science 39:395-402. Wang MW et al. (2003) Interaction of water unextractable solids with gluten protein: effect on dough properties and gluten quality Journal of Cereal Science 38:95-104.

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