Experimental approach to optimize the use of α-amylases in breadmaking

Article

Abstract: α-Amylases from different origins (wheat, malted barley, fungi, and bacteria) are used extensively t

Palabras claves:

activity, Additives, Breadmaking, Process conditions, stability, α-Amylases

Autores:

Benedito De Barber C., Cristina M. Rosell, Escrivá C., Haros M.

Fuentes:

scopus