Modification of dough characteristics and baking quality based on whole wheat flour by enzymes and emulsifiers supplementation
Zahra Sheikholeslami, Maryam Mahfouzi, Mahdi Karimi, Mahdi Ghiafehdavoodi
Topics & Concepts
XylanaseFood scienceAmylaseWhole wheatChemistryStarchOrganolepticPhytic acidWheat flourEnzymeBiochemistryFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology