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Baking Performance, Rheology, and Chemical Composition of Wheat Dough and Gluten Affected by Xylanase and Oxidative Enzymes
R. Hilhorst, B. Dunnewind, R. Orsel, P. Stegeman, T. van Vliet, H. Gruppen, H.A. ScholsVolume:
64
Year:
1999
Language:
english
Pages:
6
DOI:
10.1111/j.1365-2621.1999.tb15917.x
File:
PDF, 138 KB
english, 1999