Thermal properties of doughs formulated with enzymes and starters

European Food Research and Technology

Volumn 209, Issue 3-4, 1999, Pages 286-293

  Andreu, Paloma ^a   Collar, Concepción ^a   Martínez Anaya, M Antonia ^a  

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

Author keywords

Calorimetry; Enzymes; Gelatinization; Staling; Starters

Indexed keywords

EID: 0005202937     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170050495     Document Type: Article

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