Influence of Amyloglucosidase in Bread Crust Properties

Article

Abstract: Enzymes are used in baking as a useful tool for improving the processing behavior or properties of b

Palabras claves:

Amyloglucosidase, Bread crust, Color properties, Microstructure, Puncturing, water activity

Autores:

Altamirano-Fortoul R., Cristina M. Rosell, Hernando I.

Fuentes:

scopus