Glucose oxidase in breadmaking systems

Cereal Chemistry

Volumn 75, Issue 4, 1998, Pages 439-442

  Vemulapalli, V ^a,b   Miller, K A ^a   Hoseney, R C ^a,b  

^a KANSAS STATE UNIVERSITY   (United States)

^b Domino's Pizza Inc ^*  (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BREAD; DOUGH; FERMENTATION; FOOD BIOTECHNOLOGY; FOOD PROCESSING; GLUCOSE OXIDASE; HYDROGEN PEROXIDE;

FERMENTATION; FOOD PRODUCTS; FREE RADICALS; GLUCOSE; GLUCOSE SENSORS; OXIDANTS; POTASSIUM COMPOUNDS; PROCESS CONTROL;

ACTIVE INGREDIENTS; DRYING EFFECTS; FERMENTATION PROCESS; FREE-RADICAL SCAVENGERS; PERFORMANCE; PROPERTY; TAN Δ;

GLUCOSE OXIDASE;

EID: 0031873218     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1998.75.4.439     Document Type: Article

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