Structure-function relationships of bacterial and enzymatically produced reuterans and dextran in sourdough bread baking application

出版年份 2016 全文链接

标题

作者

关键词

Sourdough, Reuteransucrase, Bread quality, Reuteran, Dextran, Exopolysaccharides

出版物

Volume 239, Issue -, Pages 95-102

出版商

Elsevier BV

发表日期

2016-06-19

DOI

10.1016/j.ijfoodmicro.2016.06.010

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