Influence of Amyloglucosidase in Bread Crust Properties

Food and Bioprocess Technology

Volumn 7, Issue 4, 2014, Pages 1037-1046

  Altamirano Fortoul, R ^a   Hernando, I ^b   Rosell, C M ^a  

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

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Amyloglucosidase; Bread crust; Color properties; Microstructure; Puncturing; Water activity

Indexed keywords

EID: 84894725928     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-013-1084-x     Document Type: Article

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