THE INFLUENCE OF XYLANASE ON THE QUALITY OF BREAD
This paper determined the quality of the bread obtained form the control flour (M) and the quality of the bread obtained from the flour with an addition of 3 different concentrations of xylanase (P1-8100 U.FXU/ 100 kg flour, P2-16200 U.FXU/ 100 kg flour, P3-24300 U.FXU/ 100 kg flour). Xylanase was u...
Main Authors: | RODICA CHEREJI, IULIANA CREŢESCU, RODICA CĂPRIŢĂ |
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Format: | Article |
Language: | English |
Published: |
Agroprint Timisoara
2023-11-01
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Series: | Scientific Papers Animal Science and Biotechnologies |
Subjects: | |
Online Access: | https://spasb.ro/index.php/public_html/article/view/1658 |
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