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[Enzymes in the baking process - friends or enemies]

1992

Sahlstroem, S. (MATFORSK, Aas (Norway). Gruppe for Cerealer)

AGROVOC Keywords
amidon amilasas amylase amylases baking breadmaking cereal flours cuisson au four doughs enzymic activity harinas de cereales panification proteasas protease proteases starch temperatura temperature
Bibliographic information
Volume 5 Issue 4 ISSN 0802-1740
Pagination
pp. 159-162
Other Subjects
Pate de cuisson; Panificacion; Masa de panaderia; Activite enzymatique; Farine de cereale; Coccion al horno; Almidon; Actividad enzimatica
Language
Norwegian
Note
1 table, 2 figures. (NLH accession no. INF)
1993-08-15
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