Microencapsulation of α-amylase in beeswax and its application in gluten-free bread as an anti-staling agent

Published 2018 View Full Article

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Title
Microencapsulation of α-amylase in beeswax and its application in gluten-free bread as an anti-staling agent
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 92, Issue -, Pages 73-79
Publisher
Elsevier BV
Online
2018-01-30
DOI
10.1016/j.lwt.2018.01.049

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