Experimental approach to optimize the use of α-amylases in breadmaking
α-Amylases from different origins (wheat, malted barley, fungi, and bacteria) are used extensively to improve breadmaking. However, the enzyme activities, in addition to the differences associated with their origins, are strongly affected by the process conditions and the presence of other compounds...
Guardado en:
| Autor principal: | Haros, Claudia Mónica |
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| Publicado: |
2001
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| Materias: | |
| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00218561_v49_n6_p2973_Rosell http://hdl.handle.net/20.500.12110/paper_00218561_v49_n6_p2973_Rosell |
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