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...
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| Главные авторы: | , , , , , , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
MDPI AG
2023-11-01
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| Серии: | Foods |
| Предметы: | |
| Online-ссылка: | https://www.mdpi.com/2304-8158/12/22/4146 |
| Метки: |
Нет меток, Требуется 1-ая метка записи!
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