Effect of cellulase, xylanase and a-amylase combinations on the rheological properties of Chinese steamed bread dough enriched in wheat bran
Release time:2024-12-09
Hits:
- Impact Factor:
- 7.8
- DOI number:
- 10.1016/j.foodchem.2017.04.160
- Journal:
- Food Chemistry
- Key Words:
- Cellulase；Xylanase；Amylase；Rheology；DoughLab
- Indexed by:
- SCI
- Document Code:
- 000403510700013
- Discipline:
- Engineering
- First-Level Discipline:
- Food Science and Engineering
- Document Type:
- Journal Article
- Issue:
- 234
- Page Number:
- 93-102
- Number of Words:
- 7000
- ISSN No.:
- 0308-8146
- Translation or Not:
- no
- Date of Publication:
- 2017-04-09
- Included Journals:
- SCI
- Links to published journals:
- http://dx.doi.org/10.1016/j.foodchem.2017.04.160
Attachments: