Glucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular level

Glucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular level

8 pages, 4 figures, 2 tables.-- Published online 5 October 2005.

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Bibliographic Details
Main Authors: Bonet, Arturo, Rosell, Cristina M., Caballero, Pedro A., Gómez, Manuel, Pérez Munuera, Isabel, Lluch, María Angeles
Format: artículo biblioteca
Language:English
Published: Elsevier 2006
Subjects:Glucose oxidase, Wheat flour, Dough rheology, Gluten, Proteins, Microstructure, Bread quality,
Online Access:http://hdl.handle.net/10261/31051
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