**Author details**

Alán Pavlovich-Abril Department of Research and Graduate Studies in Food, University of Sonora, Sonora, Mexico

\*Address all correspondence to: alan.pavlovich@unison.mx

© 2022 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

*Perspective Chapter: Biaxial Extensional Viscosity in Wheat Doughs – Effect of the Use of Xylanases DOI: http://dx.doi.org/10.5772/intechopen.108045*
