Interaction between xylanase, glucose oxidase and ascorbic acid on the technological quality of whole wheat bread
ABSTRACT: This study aimed to verify the performance of xylanase and its interaction with oxidants agents (glucose oxidase and ascorbic acid) on the quality of whole wheat bread. The experiment was based on a central composite rotational design and the Response Surface Methodology was used to analyz...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Universidade Federal de Santa Maria
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| Series: | Ciência Rural |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016001202249&lng=en&tlng=en |