Composition and foam properties of whole wheat dough liquor as affected by xylanase and glucose oxidase

Publication date: November 2020Source: Food Hydrocolloids, Volume 108Author(s): Liya Liu, Yuanlin Sun, Ying Yue, Jingqi Yang, Lingyun Chen, Jawad Ashraf, Lili Wang, Sumei Zhou, Litao Tong

Source: Food Hydrocolloids - May 29, 2020 Category: Food Science Source Type: research