Structural changes in the wheat dough and bread with the addition of alpha-amylases - Concepedia

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Structural changes in the wheat dough and bread with the addition of alpha-amylases

85

Citations

24

References

2004

Year

Wioletta Błaszczak, Jadwiga Sadowska, Cristina M. Rosell, J. Fornal

European Food Research and Technology

Food ChemistryWheat DoughBiochemistryStructural ChangesPolysaccharideGrain QualityBiomolecular Engineering

References

	Year	Citations

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