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Effect of Steeping Corn with Lactic Acid on Starch Properties
ArticleAbstract: Pasting and thermal properties of starch from corn steeped in the presence of lactic acid and at difPalabras claves:Autores:Cristina M. Rosell, Haros M., Perez O.E.Fuentes:scopusUse of fungal phytase to improve breadmaking performance of whole wheat bread
ArticleAbstract: The possible use of phytase as a breadmaking improver has been tested in whole wheat breads by addinPalabras claves:Breadmaking, phytase, Phytate, Whole bread quality, Whole wheat bread, α-amylaseAutores:Benedito C., Cristina M. Rosell, Haros M.Fuentes:scopus