Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination
12 pages, 2 figures, 6 tables.-- Published online 28 November 2006.
| Autores: | , , |
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| Tipo de documento: | artigo |
| Data de publicação: | 2007 |
| País: | España |
| Recursos: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositório: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/31075 |
| Acesso em linha: | http://hdl.handle.net/10261/31075 |
| Access Level: | Acceso aberto |
| Palavra-chave: | Enzymes Wheat flour Dough rheology Bread quality Bread staling |
| Resumo: | 12 pages, 2 figures, 6 tables.-- Published online 28 November 2006. |
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