The influence of selected bacterial and fungal enzymes on the baking and keeping quality of a fat substituted muffin
Utilization of a fat substitute (100% replacement) with and without added fungal protease, fungal amylase, and bacterial amylase in a muffin was compared to a full fat counterpart. The enzymes were evaluated independently and in combination with each other. Physical and sensory data were reported wi...
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| Format: | Others |
| Language: | en |
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Virginia Tech
2014
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| Online Access: | http://hdl.handle.net/10919/43196 http://scholar.lib.vt.edu/theses/available/etd-06112009-063915/ |