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2007•Unpublished venueRequires access

Effect of amylase and oxidase on dough rheology and bread volume using wheat flour with different quality attributes.

J. Mastllovic, O. Šimurlna, Bojana Filipčev, Ž. Ugarčic ́-Hardi

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Key concepts: Food science, Amylase, Wheat flour, Rheology, Chemistry, Volume (thermodynamics), Wheat bread, Enzyme

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Effect of amylase and oxidase on dough rheology and bread volume using wheat flour with different quality attributes. — Research Paper | ScholarLens