Enhancing the Physicochemical Attributes of Dough and Noodles through the Incorporation of <i>Bacillus vallismortis</i> Laccase
This investigation examined how the <i>Bacillus vallismortis</i> laccase (rBVL-MRL522) influenced the physicochemical characteristics, structural attributes, and functional capabilities of both dough and noodles. Incorporating rBVL-MRL522 (1 U/g) did not lead to a substantial change in the water abs...
Αποθηκεύτηκε σε:
| Κύριοι συγγραφείς: | , , , , , , , |
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| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
MDPI AG
2023-11-01
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| Σειρά: | Foods |
| Θέματα: | |
| Διαθέσιμο Online: | https://www.mdpi.com/2304-8158/12/22/4146 |
| Ετικέτες: |
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