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

European Food Research and Technology

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: 54749121269     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170050307     Document Type: Article

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