Effect of an Enzyme Preparation Containing Pentosanases on the Bread-making Quality of Flours in Relation to Changes in Pentosan Properties

✍ Scribed by X. Rouau; M-L. El-Hayek; D. Moreau

• Book ID: 115622680
• Publisher: Elsevier Science
• Year: 1994
• Tongue: English
• Weight: 660 KB
• Volume: 19
• Category: Article
• ISSN: 0733-5210
• DOI: 10.1006/jcrs.1994.1033