Mechanism of action of three different glycogen branching enzymes and their effect on bread quality-Reference-Cited by-同舟云学术

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Mechanism of action of three different glycogen branching enzymes and their effect on bread quality

Published:2024-01 Issue: Volume:256 Page:128471
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Tran Phuong Lan,Park Eun-Ji,Hong Jung-Sun,Lee Chang-Kyu,Kang Taiyoung,Park Jong-Tae

Funder

National Research Foundation of Korea

Ministry of Science, ICT and Future Planning

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference45 articles.

1. Bread staling: updating the view;Fadda;Comprehensive Reviews in Food Science and Food Safety,2014

2. Starch retrogradation: a comprehensive review;Wang;Compr. Rev. Food Sci. Food Saf.,2015

3. Effect of hydrocolloids and emulsifiers on the shelf-life of composite cassava-maize-wheat bread after storage;Eduardo;Food Sci. Nutr.,2015

4. Improvers and functional ingredients in whole wheat bread: a review of their effects on dough properties and bread quality;Tebben;Trends Food Sci. Technol.,2018

5. A review on biotechnological potential of multifarious enzymes in bread making;Dahiya;Process Biochem.,2020

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Enzymatic advances in starch modification: Creating functional derivatives and exploring applications;Food Bioscience;2024-12

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