Use of enzyme to improve the technological quality of a panettone like baked product
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2009.02019.x/fullpdf
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3. A review of the application of sourdough technology to wheat breads;Clarke;Advances in Food and Nutrition Research,2005
4. Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling;Corsetti;Journal of Agricultural and Food Chemistry,2000
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