Bread staling. Simultaneous effect of bacterial α-amylase and emulsifier on firmness and pasting properties of bread crumb;Envejecimiento del pan. Efecto combinado de α-amilasa bacteriana y emulsificante en la textura y en las características amilográficas de la miga

Archivos Latinoamericanos de Nutricion

Volumn 47, Issue 3, 1997, Pages 229-233

  Eiras Grossmann, María Victoria ^a   Benedito De Barber, Carmen ^b  

^a STATE UNIVERSITY OF LONDRINA   (Brazil)

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

Author keywords

[No Author keywords available]

Indexed keywords

AMYLASE; EXCIPIENT;

ARTICLE; BREAD; DRUG EFFECT; FOOD PRESERVATION; TIME; VISCOSITY;

ALPHA-AMYLASE; BREAD; EXCIPIENTS; FOOD PRESERVATION; TIME FACTORS; VISCOSITY;

EID: 0031217010     PISSN: 00040622     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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