Glucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular level

  1. Bonet, A.
  2. Rosell, C.M.
  3. Caballero, P.A.
  4. Gómez, M.
  5. Pérez-Munuera, I.
  6. Lluch, M.A.
Revue:
Food Chemistry

ISSN: 0308-8146

Année de publication: 2006

Volumen: 99

Número: 2

Pages: 408-415

Type: Article

DOI: 10.1016/J.FOODCHEM.2005.07.043 GOOGLE SCHOLAR