Combined effects of glucose oxidase, papain and xylanase on browning inhibition and characteristics of fresh whole wheat dough

✍ Scribed by Yang, Tianyi; Bai, Yuxiang; Wu, Fengfeng; Yang, Na; Zhang, Yanjie; Bashari, Mohanad; Jin, Zhengyu; Xu, Xueming

• Book ID: 122154289
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 655 KB
• Volume: 60
• Category: Article
• ISSN: 0733-5210
• DOI: 10.1016/j.jcs.2014.04.002