@article{a08525979a5a4374a918edb98e3cf848,
title = "Exploring Bread Quality through the Use of Commercial Bacterial and Fungal Xylanases: Effects on Dough Rheology, Loaf Volume, and Arabinoxylan Structure",
keywords = "arabinoxylan, bread quality, dough rheology, enzyme dosage, water-extractable arabinoxylan (WE-AX), water-unextractable arabinoxylan (WU-AX), xylanase",
author = "Pedro Souza and Allan Quadros and Hulya Dogan and Yonghui Li and Shi, \{Yong Cheng\} and Elisa Karkle",
note = "Publisher Copyright: {\textcopyright} 2026 Institute of Food Technologists.",
year = "2026",
month = feb,
doi = "10.1111/1750-3841.70940",
language = "English",
volume = "91",
number = "2",
}