Glycosyltransferases improve breadmaking quality by altering multiscale structure in gluten-free bread
Fangfang Zhao, Yang Li, Caiming Li, Xiaofeng Ban, Zhengbiao Gu, Zhaofeng Li
Topics & Concepts
ChemistryStarchAmylaseFood scienceGlutenHydrolysisEnzymeBiochemistryFood composition and propertiesEnzyme Production and CharacterizationMicrobial Metabolites in Food Biotechnology