THE INFLUENCE OF XYLANASE ON THE QUALITY OF BREAD
This paper determined the quality of the bread obtained form the control flour (M) and the quality ofthe bread obtained from the flour with an addition of 3 different concentrations of xylanase (P1-8100U.FXU/ 100 kg flour, P2-16200 U.FXU/ 100 kg flour, P3-24300 U.FXU/ 100 kg flour). Xylanase wasused...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Agroprint Timisoara
2008-01-01
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| Series: | Scientific Papers Animal Science and Biotechnologies |
| Subjects: | |
| Online Access: | http://usab-tm.ro/fileadmin/fzb/PDF%202008/Volumul%201/Biotechnologies/Chereji-2.pdf |