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The effects of certain enzymes on the rheology of dough and the quality characteristics of bread prepared from wheat meal
This study was carried out to evaluate the effects of amyloglucosidase, glucose oxidase, hemicellulase (mainly consist of endo-1,4-β-xylanase), cellulase, lipase, and the combination of phospholipase and hemicellulase (phospholipase + hemicellulase) on the extensographic properties of dough and the...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5430195/ https://ncbi.nlm.nih.gov/pubmed/28559622 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2594-8 |
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