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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Principais autores:	Xiaoyu Zhu, Shijin Zhang, Luyao Bian, Juan Shen, Chong Zhang, Sivakumar Manickam, Yang Tao, Zhaoxin Lu
格式:	Artigo
語言:	Inglês
出版:	MDPI AG 2023-11-01
叢編:	Foods
主題:	<i>Bacillus vallismortis</i> laccase cross-linking dough noodle physicochemical properties
在線閱讀:	https://www.mdpi.com/2304-8158/12/22/4146
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