Use of enzyme to improve the technological quality of a panettone like baked product

International Journal of Food Science and Technology

Volumn 44, Issue 12, 2009, Pages 2431-2437

  Benejam, Walter ^a   Steffolani, María Eugenia ^b   León, Alberto Edel ^b  

^a UNIVERSIDAD CATÓLICA DE CÓRDOBA   (Argentina)

^b UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

Author keywords

Amylases; Breadmaking; Colour; Flour quality; Lipases; Texture; Xylanases

Indexed keywords

EID: 70450205041     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.02019.x     Document Type: Article

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