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Components of wheat flour as activator of commercial enzymes for bread improvement
Cristian De Gobba
,
Karsten Olsen
,
Leif Horsfelt Skibsted
11
Citations (Scopus)
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Dive into the research topics of 'Components of wheat flour as activator of commercial enzymes for bread improvement'. Together they form a unique fingerprint.
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Keyphrases
Commercial Enzymes
100%
Bread
100%
Increased Activity
100%
Wheat
100%
Wheat Flour
100%
Globulin
50%
Cassava Flour
50%
Xylanase
50%
Amylase
50%
Ethanol Extract
50%
Flour
50%
High Protein
50%
Propanol
50%
Active Extract
50%
Active Fraction
50%
Aqueous Extract
50%
Cassava
50%
Liquid Chromatography-tandem Mass Spectrometry (LC-MS/MS)
50%
Food Science
Wheat Flour
100%
Cassava Flour
50%
Table Salt
50%
Globulin
50%
Koji
50%