Combined effects of glucose oxidase, papain and xylanase on browning inhibition and characteristics of fresh whole wheat dough
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference24 articles.
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2. Glucose oxidase effect on dough rheology and bread quality: a study from macroscopic to molecular level;Bonet;Food Chem.,2006
3. Xylanases and their applications in baking industry;Butt;Food Technol. Biotechnol.,2008
4. The ability of chlorine and chlorine-related oxidants to induce oxidative gelation in wheat-flour pentosans;Crowe;J. Cereal Sci.,1988
5. Effect of germination, seed abrasion and seed size on polyphenol oxidase assay activity in wheat;Demeke;Plant Breed.,2001
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