Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination

Article

Abstract: Present work seeks to systematically analyse the individual and synergistic effects of some gluten-c

Palabras claves:

Bread quality, Bread staling, Dough rheology, Enzymes, Wheat flour

Autores:

Caballero. P.A., Cristina M. Rosell, Gómez M.

Fuentes:

scopus