Influence of α-amylase and xylanase on the chemical,...

European Food Research and Technology 2016 / 9 Vol. 242; Iss. 9

Influence of α-amylase and xylanase on the chemical, physical and volatile compound properties of wheat bread supplemented with wholegrain barley flour

O’Shea, N., Kilcawley, K. N., Gallagher, E.
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Volume:
242
Language:
english
Journal:
European Food Research and Technology
DOI:
10.1007/s00217-016-2651-y
Date:
September, 2016
File:
PDF, 1.09 MB
english, 2016
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