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通过使用黄和脂酶和蛋白酶酶来生产无质面包的评估

Saadat Azizi1,2, Mohammad Hossein Azizi3

  • 1Department of Food Science and Technology, Islamic Azad University North Tehran Branch, Tehran, Iran.

Journal of food science and technology
|June 5, 2023
PubMed
概括

无质面包的生产增强了花粉,改善了质地和体积. 酶对更高的香含量有好处,优化无质 (GF) 面包对于患有腹腔疾病 (CD) 的患者.

关键词:
亚玛兰 (Amaranth) 是一种植物.结核病是什么? 结核病是什么?没有质的无质面包利帕斯 (Lipase) 是一种脂肪酶.蛋白质酶可以保护

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