Use of encapsulated maltogenic amylase in malotodextrins with different formulations in making gluten-free breads

Published 2019 View Full Article

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Title
Use of encapsulated maltogenic amylase in malotodextrins with different formulations in making gluten-free breads
Authors
Keywords
Gluten-free bread, Encapsulation, Maltogenic amylase, Maltodextrin, Staling
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 110, Issue -, Pages 182-189
Publisher
Elsevier BV
Online
2019-04-28
DOI
10.1016/j.lwt.2019.04.076

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