Effect of a combination of enzymes on dough rheology and physical and sensory properties of bread enriched with resistant starch-Reference-Cited by-同舟云学术

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Effect of a combination of enzymes on dough rheology and physical and sensory properties of bread enriched with resistant starch

Published:2015-12 Issue:2 Volume:64 Page:867-873
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Altuna Luz,Ribotta Pablo D.,Tadini Carmen C.^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

1. Method 10–05. Guidelines for measurement of volume by rapeseed displacement,2000

2. Method 74–09. Measurement of bread firmness by universal testing machine,2000

3. Dietary fibre sources in bread: Influence on technological quality;Almeida;LWT – Food Science and Technology,2013

4. Texture properties of formulated wheat doughs;Armero;Zeitschrift für Lebensmitteluntersuchung und-Forschung A,1997

5. Glucose oxidase – an overview;Bankar;Biotechnology Advances,2009

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