Glucose Oxidase in Breadmaking Systems-Reference-Cited by-同舟云学术

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Glucose Oxidase in Breadmaking Systems

Published:1998-07 Issue:4 Volume:75 Page:439-442
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Vemulapalli V.¹²,Miller K. A.¹,Hoseney R. C.¹³⁴

Affiliation:

1. Graduate research assistants and professor, respectively, Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506.

2. Present address: Domino's Pizza, Inc., P. O. Box 997, Ann Arbor, MI 48106.

3. Present address: R&R Research Services, Inc., 8831 Quail Lane, Manhattan, KS 66502.

4. Corresponding author. E-mail: r_and_r@kansas.net

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference8 articles.

1. The ability of chlorine and chlorine-related oxidants to induce oxidative gelation in wheat flour pentosans

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1. Enzymes in breadmaking;Improving and Tailoring Enzymes for Food Quality and Functionality;2024

2. Modification of wheat mill diagram for studying structural and rheological aspect of primary streams to optimize the voluminous bread’s formulation;2023-06-09

3. Current applications of biomolecules in biotechnology;Handbook of Biomolecules;2023

4. Glucose Oxidase, an Enzyme “Ferrari”: Its Structure, Function, Production and Properties in the Light of Various Industrial and Biotechnological Applications;Biomolecules;2022-03-19

5. Investigation of combined effects of xylanase and glucose oxidase in whole wheat buns making based on reconstituted model dough system;LWT;2021-01

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