Enzymes: An important tool in the improvement of the quality of cereal foods-Reference-Cited by-同舟云学术

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Enzymes: An important tool in the improvement of the quality of cereal foods

Published:1997-09 Issue:9 Volume:8 Page:300-306
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Poutanen K.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference47 articles.

1. Enzymes in the Baking Industry;Hamer,1991

2. Enzymes as Dough Improvers;Kulp,1993

3. Enzymes in Wheat, Flour and Bread;Fox,1982

4. The Role of Dextrins in the Stickiness of Bread Crumb Made From Pre-harvest Sprouted Wheat or Flour Containing Exogenous α-Amylase;Every;J. Cereal Sci.,1996

5. Pre-harvest Sprouting in Cereals 1992,1992

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