EFFECT OF ALPHA-AMYLASE AND XYLANASE ACTIVITIES ON PROPERTIES OF FROZEN DOUGH PREPARED FROM FLOURS OF DIFFERENT WHEAT VARIETIES
Nessrien ,M .N. Yasin; Eman K.N. Hanafi, and El-Shemy M.G.Y., Yousif E.I.;
Other data
| Title | EFFECT OF ALPHA-AMYLASE AND XYLANASE ACTIVITIES ON PROPERTIES OF FROZEN DOUGH PREPARED FROM FLOURS OF DIFFERENT WHEAT VARIETIES | Authors | Nessrien ,M .N. Yasin ; Eman K.N. Hanafi, and El-Shemy M.G.Y., Yousif E.I. | Keywords | Key words: Wheat flour quality, Freezing curves, Frozen dough, Amylase activity, Xylanase activity, Specific volume. | Issue Date | 29-Sep-2019 | Publisher | Arab Univ. J. Agric. Sci., Ain Shams Univ., Cairo, Egypt | Volume | 27 | Issue | 4 | Start page | 2139 | End page | 2154 |
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