Properties of commercial α-amylase and xylanase enzymes and its influence on the
Bread is a healthy food, universal and everyday. It is a source of carbohydrates, protein, fiber and calcium and is therefore a food of easy digestion and immediate energy source. For the fabrication of form bread with organoleptic quality is necessary some care during manufacture, because many fact...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Portuguese |
| Published: |
Universidade do Oeste de Santa Catarina
2009-01-01
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| Series: | Evidência |
| Subjects: | |
| Online Access: | http://editora.unoesc.edu.br/index.php/evidencia/article/view/1882/pdf |