Use of chemical redox agents and exogenous enzymes to modify the protein network during breadmaking - A review

Journal of Cereal Science

Volumn 50, Issue 1, 2009, Pages 11-21

  Joye, Iris J ^a   Lagrain, Bert ^a   Delcour, Jan A ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

Breadmaking; Exogenous enzymes; Gluten; Redox agents

Indexed keywords

TRITICUM AESTIVUM;

EID: 67649185211     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2009.04.001     Document Type: Review

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