Enzyme treated flours in noodle processing: a study on an innovative technology
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DOI: 10.1007/s11694-017-9494-5
Abstract: Modification of ingredients using enzyme is an upcoming and innovative trend. Aim of the present study is to evaluate the influence of modification on the noodles processing. Ingredients such as T. aestivum, T. durum and… read more here.
Keywords: enzyme treated; study; flours noodle; branching enzyme ... See more keywords