The bread improving effect of fungal α-amylase
- Other title
- Effet d'une α-amylase fongique sur l'amélioration de la qualité du pain (fr)
- Author
- CAUVAIN, S. P1 ; CHAMBERLAIN, N
[1] Flour milling baking res. association, Chorleywood, United States - Conference name
- Annual meeting of the American Association of Cereal Chemists. 72 (1987)
- Source
Journal of cereal science (Print). 1988, Vol 8, Num 3, pp 239-248 ; ref : 17 ref
- CODEN
- JCSCDA
- ISSN
- 0733-5210
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Conference Paper
- Language
- English
- Keyword (fr)
- Amylase Aptitude boulangère Panification Préparation enzymatique Utilisation
- Keyword (en)
- Amylase Baking quality Bread making Enzyme preparation Use
- Keyword (es)
- Amylase Aptitud panadera Panificación Preparación enzimática Utilización
- 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
- CDIUPA
- Database
- PASCAL
- INIST identifier
- 7018069
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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DOI
10.1016/S0733-5210(88)80035-3 
https://dx.doi.org/10.1016/S0733-5210(88)80035-3
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