Hydrolytic enzymes and their directly and indirectly effects on gluten and dough properties: An extensive review-Reference-Cited by-同舟云学术

Hydrolytic enzymes and their directly and indirectly effects on gluten and dough properties: An extensive review

Published:2021-05-24 Issue:7 Volume:9 Page:3988-4006
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Pourmohammadi Kiana¹^ORCID,Abedi Elahe¹^ORCID

Affiliation:

1. Department of Food Science and Technology College of Agriculture Fasa University Fasa Iran

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2344

Reference132 articles.

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2. The effect of redox agents on conformation and structure characterization of gluten protein: An extensive review

3. Physical modifications of wheat gluten protein: An extensive review

4. Effect of proteases and carbohydarse on dough Rheology and End quality of cookie;Ahmed R.;American Journal of Food Science and Nutrition Research,2015

5. Chitosan & its derivatives: A review in recent innovations;Ahmed S.;International Journal of Pharmaceutical Sciences and Research,2015

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