Effects of the combination of starters and enzymes in regulating bread quality and shelf life;Effectos de la combinación de iniciadores microbianos y enzimas en la calidad y conservación del pan

Food Science and Technology International

Volumn 5, Issue 3, 1999, Pages 263-273

  Martinez Anaya M A ^a   Devesa, A ^a   Andreu, P ^a   Escriva C ^a   Collar, C ^a  

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

Author keywords

bread; enzymes; shelf life; starters; wheat flour

Indexed keywords

EID: 0033420082     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/108201329900500310     Document Type: Article

References (33)

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