The effect of amylolytic activity and substrate availability on sugar release in non-yeasted dough-Reference-Cited by-同舟云学术

The effect of amylolytic activity and substrate availability on sugar release in non-yeasted dough

Published:2016-05 Issue: Volume:69 Page:111-118
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Struyf Nore^ORCID,Verspreet Joran,Courtin Christophe M.

Funder

KU Leuven

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference26 articles.

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