Glucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular level

  1. Bonet, A.
  2. Rosell, C.M.
  3. Caballero, P.A.
  4. Gómez, M.
  5. Pérez-Munuera, I.
  6. Lluch, M.A.
Journal:
Food Chemistry

ISSN: 0308-8146

Year of publication: 2006

Volume: 99

Issue: 2

Pages: 408-415

Type: Article

DOI: 10.1016/J.FOODCHEM.2005.07.043 GOOGLE SCHOLAR

Related Projects

TRATAMIENTOS ENZIMÁTICOS PARA REFORZAR LA ESTRUCTURA PROTEICA DE LOS CEREALES.

2002/00410/001

Data source: Scopus