Effects of chemical and enzymatic modification on dough rheology and biscuit characteristics

Journal of Food Science

Volumn 70, Issue 2, 2005, Pages

  Pedersen, Lene ^a   Kaack, Karl ^a   Bergsøe, Merete N ^b   Adler Nissen, Jens ^b  

^a DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

^b TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Biscuit; Dough; Meta bisulfite; Protease; Rheology

Indexed keywords

TRITICUM AESTIVUM;

EID: 14844337482     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.tb07089.x     Document Type: Article

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