The influence of fungal α-amylase supplementation on amylolytic activity and baking quality of flour

International Journal of Food Science and Technology

Volumn 37, Issue 6, 2002, Pages 673-680

  Ćurić, Duška ^a   Dugum, Jelena ^a   Bauman, Ingrid ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

Author keywords

Fungal Falling Number Method; Wheat flour

Indexed keywords

FUNGAL FALLING NUMBER (FFN);

ENZYMES; FUNGI; REGRESSION ANALYSIS; STARCH;

FOOD PRODUCTS;

FUNGI; TRITICUM AESTIVUM;

EID: 0036338916     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2002.00598.x     Document Type: Article

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