Use of fungal phytase to improve breadmaking performance of whole wheat bread

Article

Abstract: The possible use of phytase as a breadmaking improver has been tested in whole wheat breads by addin

Palabras claves:

Breadmaking, phytase, Phytate, Whole bread quality, Whole wheat bread, α-amylase

Autores:

Benedito C., Cristina M. Rosell, Haros M.

Fuentes:

scopus