The effect of amylolytic activity and substrate availability on sugar release in non-yeasted dough

Journal of Cereal Science

Volumn 69, Issue , 2016, Pages 111-118

  Struyf, Nore ^a   Verspreet, Joran ^a   Courtin, Christophe M ^a  

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

Author keywords

Amylolytic activity; Damaged starch; Falling number; Fermentable sugars

Indexed keywords

EID: 84959499379     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2016.02.016     Document Type: Article

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