Effects of xylanase on properties of dough and baking qualities of bread enriched with rice bran

doi:10.13995/j.cnki.11-1802/ts.023670

MENG Xiangping, LUAN Guangzhong, SUN Huaxing, REN Longmei, ZHAO Lizhen

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (16) : 190-195.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (16) : 190-195. DOI: 10.13995/j.cnki.11-1802/ts.023670

Effects of xylanase on properties of dough and baking qualities of bread enriched with rice bran

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(16): 190-195 https://doi.org/10.13995/j.cnki.11-1802/ts.023670

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Received	Revised	Published
2020-02-17	2020-04-04	2020-08-25
Issue Date
2020-09-17

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