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Effects of α-amylase, endo-xylanase and exoprotease combination on dough properties and bread quality 

Kostyuchenko, M.; Martirosyan, V.; Nosova, M.; Dremucheva, G.; Nevskaya, E.; Savkina, O. (2021)
The enzymes composition is an actual alternative to chemicals to improve functional properties of flours and to generate changes in the structure of the dough and bread quality. The objective of this study was to analyze ...

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AuthorDremucheva, G. (1)Kostyuchenko, M. (1)Martirosyan, V. (1)Nevskaya, E. (1)Nosova, M. (1)Savkina, O. (1)Subjectalpha-amylase (1)articles (1)
bread quality (1)
dough (1)endo-xylanase (1)enzymes (1)exopeptidase (1)... View MoreYear2021 (1)

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