𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Effects of laccase, xylanase and their combination on the rheological properties of wheat doughs

✍ Scribed by E. Selinheimo; K. Kruus; J. Buchert; A. Hopia; K. Autio

Book ID
113697701
Publisher
Elsevier Science
Year
2006
Tongue
English
Weight
310 KB
Volume
43
Category
Article
ISSN
0733-5210

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Effect of Wheat Bran Particle Size on Do
Effect of Wheat Bran Particle Size on Dough Rheological Properties
✍ Zhang, Decai; Moore, Wayne R πŸ“‚ Article πŸ“… 1997 πŸ› John Wiley and Sons 🌐 English βš– 173 KB πŸ‘ 2 views

Commercial hard red spring, hard red winter, soft white and durum wheat brans were used to investigate the e †ect of wheat bran particle size on the rheological properties of doughs. Wheat brans were Ðrst coarsely ground and passed through a bran Ðnisher to remove additional endosperm and aleurone l