Effects of enzyme associations on bread dough performance. A response surface analysis/Efectos de las asociaciones enzimáticas sobre la calidad funcional de masas panarias. Análisis de superficies de respuesta

Food Science and Technology International

Volumn 6, Issue 3, 2000, Pages 217-226

  Collar, C ^a   Martinez, J C ^a   Andreu, P ^a   Armero, E ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

bread dough; dough functionality; enzymes; response surface analysis

Indexed keywords

EID: 0000581397     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/108201320000600304     Document Type: Article

References (40)

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