Putting enzymes to work in bakery applications

Cereal Foods World

Volumn 46, Issue 9, 2001, Pages 396-398

  Obel, L ^a,b  

^a Danisco Cultor ^*

^b TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0035620946     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (5)

1. Fransman, M., Junne, G., and Roobeek, A., eds. The Biotechnology Revolution? Blackwell Publishers, Oxford, UK, 1995.
2. Hegenbart, S. Understanding enzyme function in bakery foods. Food Prod. Design, 4(8):114. November 1994.
3. Kleinsmith, L. J., and Kish, V. M. Principles of Cell Biology. Harper & Row, New York, 1988.
4. Prescott, L. M., Harley, J. P., and Klein, D. A. Microbiology. Wm. C. Brown Communications, Dubuque, IA, 1993.
5. Rugbjerg, U. The application of microbial enzymes in the food industry. Int. Food Market. Technol. 4(5):35. September 1990.