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Wang, M. (author), van Vliet, T. (author), Hamer, R.J. (author), TNO Voeding (author)
In the gluten-starch separation process gluten is formed first as a result of breakdown of the gliadin-glutelin structures during mixing followed by their re-agglomeration. To date the effect of pentosans and enzymes have not been studied separately. A simple modification of TNO Glutomatic system enables pentosans, enzymes, and other materials...
article 2004