The bread improving effect of fungal α-amylase
- 1 November 1988
- journal article
- research article
- Published by Elsevier in Journal of Cereal Science
- Vol. 8 (3) , 239-248
- https://doi.org/10.1016/s0733-5210(88)80035-3
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Damaged Starch Determination in Wheat Flours in Relation to Dough Water AbsorptionStarch ‐ Stärke, 1971
- A technique for the study of the baking process, and its application to the effect of fat on baking doughJournal of the Science of Food and Agriculture, 1966