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Use of enzymes to minimize the rheological dough problems caused by high levels of damaged starch in starch–gluten systems |
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| Authors: | Gabriela N Barrera Alberto E León Pablo D Ribotta |
| Affiliation: | 1. Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC), UNC‐CONICET, Córdoba, Argentina;2. Instituto Superior de Investigación, Desarrollo y Servicios en Alimentos (ISIDSA), UNC, Córdoba, Argentina |
| Abstract: | |
| Keywords: | damaged starch enzymes dough rheological properties |