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Thermo-mechanical and micro-structural properties of xylanase containing whole wheat bread
来源：食品科学网 阅读量: 335 发表时间: 2017-03-07
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作者: G. Ghoshal a,∗, U.S. Shivhare a, U.C. Banerjee b
关键词: Bread; Firmness; Enzyme; Texture; Microstructure
摘要:

​Xylanase is a hemicellulase that can hydrolyses the complex polysaccharides. Hemicelluloses are main components of cell walls of cereal grains. Moreover, hemicelluloses are considered as potential sources of mono- and oligosaccharides. In this study, inf

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