Preparation of immobilized glucose oxidase and its application in improving breadmaking quality of commercial wheat flour Article

Tang, Lele, Yang, Ruijin, Hua, Xiao et al. (2014). Preparation of immobilized glucose oxidase and its application in improving breadmaking quality of commercial wheat flour . Food Chemistry, 161 1-7. 10.1016/j.foodchem.2014.03.104

cited authors

  • Tang, Lele; Yang, Ruijin; Hua, Xiao; Yu, Chaohua; Zhang, Wenbin; Zhao, Wei

sustainable development goals

authors

publication date

  • October 15, 2014

published in

keywords

  • BREAD QUALITY
  • Breadmaking quality
  • CHITOSAN
  • Chemistry
  • Chemistry, Applied
  • Chitosan
  • Commercial wheat flour
  • DELIVERY
  • ENZYMES
  • Food Science & Technology
  • Glucose oxidase
  • HYDROGEN-PEROXIDE
  • IMPROVEMENT
  • Immobilization
  • Life Sciences & Biomedicine
  • Nutrition & Dietetics
  • POTASSIUM BROMATE
  • PROTEINS
  • PURIFICATION
  • Physical Sciences
  • Science & Technology
  • Sodium tripolyphosphate
  • TRANSGLUTAMINASE

Digital Object Identifier (DOI)

publisher

  • ELSEVIER SCI LTD

start page

  • 1

end page

  • 7

volume

  • 161