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Water-soluble dextrins from alpha-amylase-treated bread and their relationship to bread firming  [1994]

Akers, A.A. Hoseney, R.C.

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Other subjects

  • dextrine
  • food technology
  • dextrinas
  • dextrins
  • complement alimentaire
  • enzymic activity
  • FOOD COMPOSITION
  • composition globale
  • composicion aproximada
  • activite enzymatique
  • carbohidratos
  • glucide
  • pan
  • suplementos
  • alfa amilasa
  • carbohydrates
  • dureza
  • bread
  • pain
  • proximate composition
  • actividad enzimatica
  • tecnologia de los alimentos
  • FOOD PROCESSING
  • supplements
  • alpha amylase
  • firmness
  • technologie alimentaire
  • durete

From the journal

Cereal chemistry (USA)

ISSN : 0009-0352

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Other information

Language : English

Type : Journal Article

In AGRIS since : 1995

Volume : 71

Issue : 3

Start Page : 223

End Page : 226

All titles :

" Water-soluble dextrins from alpha-amylase-treated bread and their relationship to bread firming "