A quantitative method to evaluate the effect of xylanases in baking
Master of Science === Food Science Institute === Fadi Aramouni === β-(1,4)-endoxylanases, commonly referred to as xylanases, have become integral to the industrial breadmaking process. This enzyme is known to cause improvement in dough rheology, loaf volume, and crumb grain. Significant research has...
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| Language: | en_US |
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Kansas State University
2015
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| Online Access: | http://hdl.handle.net/2097/19752 |