Effect of wheat bran and enzyme addition on dough functional performance and phytic acid levels in bread

Journal of Cereal Science

Volumn 48, Issue 3, 2008, Pages 715-721

  Sanz Penella, J M ^a   Collar, C ^a   Haros, M ^a  

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

Author keywords

alpha Amylase; Fermentation parameters; Fungal phytase; Mixing dough properties; Rheological behaviour; Wheat bran

Indexed keywords

TRITICUM AESTIVUM;

EID: 54849413593     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2008.03.006     Document Type: Article

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