Use of chemical redox agents and exogenous enzymes to modify the protein network during breadmaking

Use of chemical redox agents and exogenous enzymes to modify the protein network during breadmaking – A review

Published:2009-07 Issue:1 Volume:50 Page:11-21
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Joye Iris J.,Lagrain Bert,Delcour Jan A.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference149 articles.

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