Pyranose oxidase from trametes multicolor impacts dough and bread microstructure

Cereal Chemistry

Volumn 91, Issue 4, 2014, Pages 414-417

  Decamps, Karolien ^a   Joye, Iris J ^a   Pareyt, Bram ^a   Courtin, Christophe M ^a   Delcour, Jan A ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

BREAD CRUMBS; BREAD QUALITY; CELL-WALL THICKNESS; CRUMB STRUCTURE; MULTI-COLORS; PYRANOSE OXIDASE; WHEAT-FLOUR DOUGH;

FOOD PRODUCTS;

EID: 84905397426     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-11-13-0248-N     Document Type: Conference Paper

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