Shelf-life and sensory evaluation of pan breads produced with transglutaminase, bacterial xylanase and maltogenic alpha-amylase
The baking industry still has much to expand in the use of enzymes in its formulations but, to obtain the best results, it is necessary to increase the knowledge on how these processing aids affect the final product. Therefore, this study observed the effect of transglutaminase (TG), bacterial xylan...
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| Main Authors: | , , |
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| Format: | Online |
| Language: | English |
| Published: |
Universidade Estadual de Campinas
2019
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| Subjects: | |
| Online Access: | https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/834 |
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