Influence of xylanase addition on the characteristics of loaf bread prepared with white flour or whole grain wheat flour;Influência da adição de xilanase nas características de pão de forma preparado com farinha de trigo comum ou farinha de trigo de grão inteiro

Ciencia e Tecnologia de Alimentos

Volumn 32, Issue 4, 2012, Pages 844-849

  Jaekel, Leandra Zafalon ^a,b   da Silva, Camila Batista ^b   Steel, Caroline Joy ^b   Chang, Yoon Kil ^b  

^a Instituto Federal Farroupilha   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Loaf bread; White wheat flour; Whole grain wheat flour; Xylanase

Indexed keywords

TRITICUM AESTIVUM;

EID: 84871677461     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/S0101-20612012005000116     Document Type: Article

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