Maltose formation during the isothermal rest of wheat dough
Author:
Funder
Nisshin Seifun Group
Gifu University
Kyoto University
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference20 articles.
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3. Present situation on the descriptive sensory analysis of bread;Callejo;Journal of Sensory Studies,2011
4. Study of the temperature effect on the formation of wheat gluten network: Influence on mechanical properties and protein solubility;Cuq;Journal of Agricultural and Food Chemistry,2000
5. Role of enzymes in baking;Drapron,1987
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