Optimization of oxidative improver's formulation for the wheat flours with different extraction rates
<p>In this study, the effect of oxidative improvers such as glucose oxidase (10-30 mg/kg) and ascorbic acid (50-150 mg/kg) were compared on the rheological properties of two sets of flours with different extraction rates (75% and 82%). The optimized formulation via the response surface method...
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| Egile Nagusiak: | , , |
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| Formatua: | Liburua |
| Argitaratua: |
International Journal of Agricultural Science and Food Technology - Peertechz Publications,
2022-01-05.
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| Sailkapena: |
A1234.567 |
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| Alea 1 | Eskuragarri |