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Rheological properties and microstructure of xylanase containing whole wheat bread dough
The present research work was undertaken to investigate the effect of xylanase, produced by Penicillium citrinum, on rheological behavior of whole wheat bread dough at large and small deformation respectively. Dough attributes including textural properties (penetration) and structure related charact...
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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/PMC5495718/ https://ncbi.nlm.nih.gov/pubmed/28720949 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2627-3 |
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