Interactive effects of flour, starter and enzyme on bread dough machinability

Zeitschrift fur Lebensmittel -Untersuchung und -Forschung

Volumn 207, Issue 2, 1998, Pages 133-139

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

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

Author keywords

Dough machinability; Enzymes; Microbial starter; Stickiness; Wheat flour

Indexed keywords

EID: 33748815665     PISSN: 00443026     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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