Composition and foam properties of whole wheat dough liquor as affected by xylanase and glucose oxidase - Concepedia

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Composition and foam properties of whole wheat dough liquor as affected by xylanase and glucose oxidase

22

Citations

59

References

2020

Year

Liya Liu, Yuanlin Sun, Ying Yue, Jingqi Yang, Lingyun Chen, Jawad Ashraf, Lili Wang, Sumei Zhou, Li‐Tao Tong

Food Hydrocolloids

Food ChemistryFoam PropertiesGlucose OxidaseGrain QualityWood Component

References

	Year	Citations

Page 1