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Optimization of Aspergillus oryzae S2 α-amylase, ascorbic acid, and glucose oxidase combination for improved French and composite Ukrainian wheat dough properties and bread quality using a mixture design approach
A simplex-centroid experimental design was used for the optimization of both reducing and oxidizing improvers, namely Aspergillus oryzae S2 α-amylase (Amy), ascorbic acid (Asc), and glucose oxidase (GOD). This optimization was performed to enhance the dough and breadmaking qualities of soft French w...
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| Publicat a: | Food Sci Biotechnol |
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| Autors principals: | , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
The Korean Society of Food Science and Technology
2016
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049287/ https://ncbi.nlm.nih.gov/pubmed/30263407 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0203-7 |
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