Investigation of combined effects of xylanase and glucose oxidase in whole wheat buns making based on reconstituted model dough system
In: LWT, Jg. 135 (2021), S. 110261-110261
Online
unknown
Zugriff:
The combined effects of xylanase (XYL) and glucose oxidase (GOX) during whole wheat buns making was investigated based on the reconstituted model dough system including starch, gluten, and water-unextractable solids (WUS). The results showed that the combinations of GOX and XYL significantly (P
Titel: |
Investigation of combined effects of xylanase and glucose oxidase in whole wheat buns making based on reconstituted model dough system
|
---|---|
Autor/in / Beteiligte Person: | Yue, Ying ; Ashraf, Jawad ; Li, Nana ; Yang, Mei ; Tong, Li-Tao ; Zhou, Sumei ; Wang, Lili ; Liu, Liya ; Zhou, Xianrong |
Link: | |
Zeitschrift: | LWT, Jg. 135 (2021), S. 110261-110261 |
Veröffentlichung: | Elsevier BV, 2021 |
Medientyp: | unknown |
ISSN: | 0023-6438 (print) |
DOI: | 10.1016/j.lwt.2020.110261 |
Schlagwort: |
|
Sonstiges: |
|