Composition and foam properties of whole wheat dough liquor...

Food Hydrocolloids 2020 / 11 Vol. 108

Composition and foam properties of whole wheat dough liquor as affected by xylanase and glucose oxidase

Liu, Liya, Sun, Yuanlin, Yue, Ying, Yang, Jingqi, Chen, Lingyun, Ashraf, Jawad, Wang, Lili, Zhou, Sumei, Tong, Litao
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Volume:
108
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2020.106050
Date:
November, 2020
File:
PDF, 1.94 MB
2020
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