✦ LIBER ✦

Combinations of glucose oxidase, α-amylase and xylanase affect dough properties and bread quality

✍ Scribed by María Eugenia Steffolani; Pablo D. Ribotta; Gabriela T. Pérez; Alberto E. León

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect ofAspergillus oryzaeCBS 819.72α-a

✍ Sahnoun, Mouna; Naili, Belgacem; Elgharbi, Fatma; Kammoun, Radhouane; Gabsi, Kar 📂 Article 📅 2013 🏛 Versita 🌐 English ⚖ 333 KB

EFFECTS OF GLUCOSE OXIDASE, HEMICELLULAS

✍ ADNAN FATIH DAGDELEN; DUYGU GOCMEN 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 275 KB

Effect of glucose oxidase, transglutamin

✍ M. Eugenia Steffolani; Pablo D. Ribotta; Gabriela T. Pérez; Alberto E. León 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 812 KB

Effect of fungal α-amylase on the dough

✍ Ji Hyun Kim; Tomoko Maeda; Naofumi Morita 📂 Article 📅 2006 🏛 Elsevier Science 🌐 English ⚖ 482 KB

Combined effects of glucose oxidase, pap

✍ Yang, Tianyi; Bai, Yuxiang; Wu, Fengfeng; Yang, Na; Zhang, Yanjie; Bashari, Moha 📂 Article 📅 2014 🏛 Elsevier Science 🌐 English ⚖ 655 KB

EFFECT OF EMULSIFIERS AND FUNGAL α-AMYLA

✍ ARASH KOOCHEKI; SEYED ALI MORTAZAVI; MEHDI NASSIRI MAHALATI; MEHDI KARIMI 📂 Article 📅 2009 🏛 John Wiley and Sons 🌐 English ⚖ 240 KB