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Effect of glucose oxidase, transglutaminase, and pentosanase on wheat proteins: Relationship with dough properties and bread-making quality

Author
STEFFOLANI, M. Eugenia1 ; RIBOTTA, Pablo D1 ; PEREZ, Gabriela T1 ; LEON, Alberto E1
[1] Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba-CONICET CC509, 5000, Córdoba, Argentina
Source

Journal of cereal science (Print). 2010, Vol 51, Num 3, pp 366-373, 8 p ; ref : 3/4 p

CODEN
JCSCDA
ISSN
0733-5210
Scientific domain
Agronomy, agriculture, phytopathology; Food science technology
Publisher
Elsevier, Kidlington
Publication country
United Kingdom
Document type
Article
Language
English
Author keyword
Bread Glucose oxidase Pentosanase Transglutaminase Wheat protein
Keyword (fr)
Blé Glucose oxidase Pain Panification Protéine Pâte cuisson Qualité Céréale Enzyme Oxidoreductases Produit cuisson Produit céréalier
Keyword (en)
Wheat Glucose oxidase Bread Bread making Protein Dough Quality Cereal Enzyme Oxidoreductases Bakery product Cereal product
Keyword (es)
Trigo Glucose oxidase Pan Panificación Proteína Masa de panaderia Calidad Cereal Enzima Oxidoreductases Producto panadería Producto de cereal
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
22865592

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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