Enzymatic Wheat Conditioning
This work was aimed to the preliminary development of an enzymatic wheat conditioning process in order to partly hydrolyse the fibre fraction to increase both milling yield and antioxidant capacity of whole flour. Two different commercially available food grade enzyme preparations were selected and...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
AIDIC Servizi S.r.l.
2017-03-01
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| Series: | Chemical Engineering Transactions |
| Online Access: | https://www.cetjournal.it/index.php/cet/article/view/2360 |