Rheological properties and microstructure of xylanase containing whole wheat bread dough.

Ghoshal, G; Shivhare, U S; Banerjee, U C

Ghoshal, G; Shivhare, U S; Banerjee, U C.

Afiliação

Ghoshal G; Dr. S. S. Bhatnagar University Institute of Chemical Engineering and Technology, Panjab University, Chandigarh, 160014 India.
Shivhare US; Dr. S. S. Bhatnagar University Institute of Chemical Engineering and Technology, Panjab University, Chandigarh, 160014 India.
Banerjee UC; Department of Pharmaceutical Technology, National Institute of Pharmaceutical Education and Research, SAS Nagar, Punjab 160062 India.

J Food Sci Technol ; 54(7): 1928-1937, 2017 Jun.

Article em En | MEDLINE | ID: mdl-28720949

Palavras-chave

Dynamic rheology; Extensibility; Scanning electron microscopy; Whole wheat bread dough; Xylanase

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Revista: J Food Sci Technol Ano de publicação: 2017 Tipo de documento: Article

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