Maltose formation in wheat dough depending on mechanical...

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Carbohydrate Polymers 2017 / 12

Maltose formation in wheat dough depending on mechanical starch modification and dough hydration

Hackenberg, Stefanie, Leitner, Thomas, Jekle, Mario, Becker, Thomas
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Language:
english
Journal:
Carbohydrate Polymers
DOI:
10.1016/j.carbpol.2017.12.064
Date:
December, 2017
File:
PDF, 698 KB
english, 2017
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