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Published in 2022 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2022.1026678
Abstract: In this study, the cyclodextrin glucosyltransferase (CGTase) was extracted from Bacillus xiaoxiensis. CGTase had negative effects on dough viscoelastic properties and gluten strength but had positive effects on bread baking qualities and anti-staling properties. Adding…
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Keywords:
cyclodextrin glucosyltransferase;
extracted bacillus;
cgtase;
bread ... See more keywords