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Influence of xylanase addition on the characteristics of loaf bread prepared with white flour or whole grain wheat flour
The aim of this study was to verify the influence of the addition of the enzyme xylanase (four concentrations: 0, 4, 8, and 12 g.100 kg–1 flour) on the characteristics of loaf bread made with white wheat flour or whole grain wheat flour. Breads made from white flour and added with xylanase had highe...
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| 出版年: | Ciência e Tecnologia de Alimentos |
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| 主要な著者: | , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2012
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| 主題: | |
| オンライン･アクセス: | https://www.redalyc.org/articulo.oa?id=395940114030 |
| タグ: |
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