Micronized whole wheat flour and xylanase application: dough properties and bread quality
Josemere Both, Bárbara Biduski, Manuel Gómez, Telma Elita Bertolin, Maria Tereza Friedrich, Luiz Carlos Gutkoski
Topics & Concepts
Food scienceWheat flourXylanaseWheat breadWhole wheatQuality (philosophy)ChemistryMathematicsBiochemistryPhysicsQuantum mechanicsEnzymeFood composition and propertiesMicrobial Metabolites in Food BiotechnologyBiofuel production and bioconversion