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2015•LWTOpen access

A novel α-amylase-lipase formulation as anti-staling agent in durum wheat bread

Virgilio Giannone, Maria Rosaria Lauro, Alfio Spina, Antonella Pasqualone, L. Auditore, Ivana Puglisi, Giovanni Puglisi

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Key concepts: Lipase, Chewiness, Amylase, Food science, Chemistry, Water activity, Water content, Moisture

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