Evaluation of producing gluten-free bread by utilizing amaranth and lipase and protease enzymes
Saadat Azizi, Mohammad Hossein Azizi
Topics & Concepts
AmaranthFood scienceChewinessGlutenLipaseWheat flourChemistryGluten freeEnzymeBiochemistryFood composition and propertiesSeed and Plant BiochemistryMicrobial Metabolites in Food Biotechnology