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Preparation of immobilized glucose oxidase and its application in improving breadmaking quality of commercial wheat flour.
Tang, Lele; Yang, Ruijin; Hua, Xiao; Yu, Chaohua; Zhang, Wenbin; Zhao, Wei.
Affiliation
  • Tang L; State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, China; School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China.
  • Yang R; State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, China; School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China. Electronic address: yrj@jiangnan.edu.cn.
  • Hua X; School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China.
  • Yu C; State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, China.
  • Zhang W; School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China.
  • Zhao W; State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, China.
Food Chem ; 161: 1-7, 2014 Oct 15.
Article in En | MEDLINE | ID: mdl-24837914
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Triticum / Bread / Flour / Glucose Oxidase Language: En Journal: Food Chem Year: 2014 Document type: Article Affiliation country: Country of publication:
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Triticum / Bread / Flour / Glucose Oxidase Language: En Journal: Food Chem Year: 2014 Document type: Article Affiliation country: Country of publication: