Combined effect of xylanase, ascorbic and citric acid in regulating the quality of bread made from organically grown spelt cultivars

Journal of Food Quality

Volumn 37, Issue 3, 2014, Pages 185-195

  Filipčev, Bojana ^a   Šimurina, Olivera ^a   Bodroža Solarov, Marija ^a  

^a UNIVERSITY OF NOVI SAD   (Serbia)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRODUCTS;

COMBINED EFFECT; DOUGH RHEOLOGICAL PROPERTIES; ORGANIC PRODUCTION; SMALL COMPOSITE DESIGN; SOFTENING EFFECT; SYNERGISTIC EFFECT; XYLANASES;

ASCORBIC ACID;

TRITICUM AESTIVUM SUBSP. SPELTA;

EID: 84902085855     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/jfq.12081     Document Type: Article

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