Rebuilding gluten network of damaged wheat by means of glucose oxidase treatment

Article

Abstract: The disrupted gluten structure of infested wheat flours leads to low-quality doughs unusable in brea

Palabras claves:

Damaged gluten, dsc, Glucose oxidase, HPCE, Texture parameters

Autores:

Bonet A., Cristina M. Rosell, Hernando I., Pérez-Munuera I.

Fuentes:

scopus