Propiedades físicas y sensoriales de un pan fresco, con la adición de las enzimas lacasa, xilanasa y lipasa

The aim of this investigation was to evaluate some physical and sensory properties of bread made with combination of different enzymes such as the Laccasa, Xylanase and Lipase, with the aim of proposing a bakery product without chemical additives. The methodology included the determination of Volume...

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Bibliographic Details

Main Authors:	Vega Castro, Óscar Alfonso, De Marco, Rubén, Di Risio, Cecilia
Format:	Article
Language:	Spanish
Published:	2015
Subjects:	pan enzimas lacasa xilanasa lipasa propiedades físicas análisis sensorial Bread Laccase Xylanase Lipase Physical Properties Sensory Analysis pão lacase xilanase lipase analise sensorial
Online Access:	https://dialnet.unirioja.es/servlet/oaiart?codigo=6069872
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