The role of enzyme preparations with endo-xylanase and exopeptidase activities in changing the properties of gluten and the fractional composition of its proteins in the preparation of wheat flour dough

Autor:	G.F. Dremucheva, M.V. Nosova
Rok vydání:	2019
Předmět:	chemistry.chemical_classification Enzyme chemistry biology Applied Mathematics General Mathematics Xylanase biology.protein Wheat flour Fractional composition Food science Exopeptidase Gluten
Zdroj:	Baking in Russia. 1:49-53
ISSN:	2073-3569
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::869fa4fab2765d78b9ba846178c4fc97 https://doi.org/10.37443/2073-3569-2019-1-2-49-53 Zobrazit plný text záznamu