Influence of enzymes on the evolution of fructosans in sourdough wheat processes

• 1 February 2000
• journal article
• research article
• Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
• Vol. 210  (4) , 286-292
• https://doi.org/10.1007/s002179900096

Abstract

Keywords

• KEY WORDS FRUCTOSANS
• ENZYMES
• BREADMAKING
• STARTERS