Zobrazeno 1 - 1
of 1
pro vyhledávání: '"J. C. Pescador-Piedra"'
Autor:
Reynold R. Farrera-Rebollo, Georgina Calderón-Domínguez, A. Garrido-Castro, José Jorge Chanona-Pérez, J. C. Pescador-Piedra, Gustavo F. Gutiérrez-López
Publikováno v:
International Journal of Food Properties. 12:748-765
Addition of glucose oxidase (GOX), peroxidase (POX), and xylanase (XYL) on dough rheological parameters, and bread quality was studied. When these enzymes were used as a blend, it showed a different effect compared to when added alone. Addition of pe