Lime juice and enzymes in clean label pan bread: baking quality and preservative effect
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DOI: 10.1007/s13197-020-04693-y
Abstract: Clean label breadmaking is a challenge for the bakery industry, considering the removal of additives, especially preservatives. Through dough acidification and the use of enzymes, shelf-life of breads may be extended in terms of sensory… read more here.
Keywords: lime juice; clean label; juice; label pan ... See more keywords