Texture of Wheat Bread Improved by α-Amylase and Glucose...

Advanced Materials Research 2011 / 5 Vol. 236-238

Texture of Wheat Bread Improved by α-Amylase and Glucose Oxidase

Zeng, Jie, Gao, Hai Yan, Jin, Lei, Zhang, Zhao Pei, Zhang, Hui Rong
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Volume:
236-238
Language:
english
Journal:
Advanced Materials Research
DOI:
10.4028/www.scientific.net/AMR.236-238.35
Date:
May, 2011
File:
PDF, 1.81 MB
english, 2011
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