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European Food Research and Technology

Volumn 210, Issue 4, 2000, Pages 286-292

Influence of enzymes on the evolution of fructosans in sourdough wheat processes

(2) Escrivá, Consuelo a Martínez Anaya, María Antonia a

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

Author keywords

Breadmaking; Enzymes; Fructosans; Starters

Indexed keywords

EID: 0000656297 PISSN: 14382377 EISSN: 14382385 Source Type: Journal
DOI: 10.1007/s002179900096 Document Type: Article

Times cited : (15)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.