Effect of enzymes on baking quality of wheat dough and storage quality of toast bread.

Autor: Yin, Liwen1,2 (AUTHOR), Wei, Yanmei1,2 (AUTHOR), Wu, Wendi3 (AUTHOR), Peng, Yuxue1,2 (AUTHOR), Ding, Wenping1,2 (AUTHOR), Xiao, Shensheng1,2 (AUTHOR), He, Binbin1,2 (AUTHOR), Wang, Xuedong1,2 (AUTHOR) xuedongwuhan@163.com, Wu, Yan1,2 (AUTHOR) wuyan23@163.com
Zdroj: International Journal of Food Science & Technology. Dec2024, Vol. 59 Issue 12, p9479-9489. 11p.
Databáze: Academic Search Ultimate
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