Effects of enzymes and hydrocolloids on physical, sensory, and shelf-life properties of wheat bread

Chemical Papers

Volumn 67, Issue 3, 2013, Pages 292-299

  Mikuš, Lubomír ^a   Kováčová, Mária ^a   Dodok, Ladislav ^a   Medveďová, Alžbeta ^a   Mikušová, Lucia ^a   Šturdík, Ernest ^b  

^a SLOVAK UNIVERSITY OF TECHNOLOGY   (Slovakia)

^b UNIVERSITY OF SS CYRIL AND METHODIUS   (Slovakia)

Author keywords

enzyme; hydrocolloid; sensory properties; shelf life

Indexed keywords

EID: 84873405817     PISSN: 03666352     EISSN: 13369075     Source Type: Journal    
DOI: 10.2478/s11696-012-0286-4     Document Type: Conference Paper

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