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Enzymes and the baking industry: friends or foes? | [Les enzymes et l'industrie de cuisson: amies ou ennemies?].

1992

Hamer, R.J. (TNO Biochemistry and Chemistry Institute (Pays Bas). Department of Biochemistry and Physical Chemistry).

AGROVOC Keywords
additif alimentaire aditivos alimentarios amilasas amylase amylases baking cuisson au four doughs enzymic activity food additives glicosidasas glycosidase glycosidases pentosane pentosanos pentosans proteasas protease proteases
Bibliographic information
Publisher
INRA.
Pagination
p. 17-23.
Other Subjects
Coccion al horno; Actividad enzimatica; Masa de panaderia; Pate de cuisson; Activite enzymatique
Language
English
Note
44 ref.
Type
Conference
Source
Cereal chemistry and technology: a long past and a bright future. 9. International Cereal and Bread Congress, Paris 1-5 June 1992., Institut de Recherches Technologiques Agro Alimentaires des Cereales, Paris (France)..- Montpellier (France).: INRA., 1992
Conference
9. International cereal and bread congress., Paris (France)., 1-5 Jun 1992
1999-08-15
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