Effect of Xylanase on Rheological and Thermal Properties of Dough
WANG Xianlun1,2, REN Shuncheng2, PAN Siyi1,*, CAO Liping3
1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 403070, China;
2. College of Grain, Oil and Food Science, Henan University of Technology, Zhengzhou 450001, China;
3. Xunxian Grain Bureau, Hebi 456250, China
WANG Xianlun1,2, REN Shuncheng2, PAN Siyi1,*, CAO Liping3. Effect of Xylanase on Rheological and Thermal Properties of Dough[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201507005.