Functionality of enzymes that hydrolyse starch and non-starch polysaccharide in breadmaking

• 1 September 1997
• journal article
• research article
• Published by Springer Nature in Zeitschrift Für Lebensmitteluntersuchung Und -Forschung A
• Vol. 205  (3) , 209-214
• https://doi.org/10.1007/s002170050152

Abstract

Keywords

• KEY WORDS ENZYMES
• BREADMAKING
• QUALITY
• AMYLASES
• XYLANASES
• STALING