Enhancing the Physicochemical Attributes of Dough and Noodles through the Incorporation of Bacillus vallismortis Laccase

This investigation examined how the Bacillus vallismortis laccase (rBVL-MRL522) influenced the physicochemical characteristics, structural attributes, and functional capabilities of both dough and noodles. Incorporating rBVL-MRL522 (1 U/g) did not lead to a substantial change in the water absorption...

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Detalles Bibliográficos
Autores principales: Zhu, Xiaoyu, Zhang, Shijin, Bian, Luyao, Shen, Juan, Zhang, Chong, Manickam, Sivakumar, Tao, Yang, Lu, Zhaoxin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670592/
https://www.ncbi.nlm.nih.gov/pubmed/38002203
http://dx.doi.org/10.3390/foods12224146

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670592/
https://www.ncbi.nlm.nih.gov/pubmed/38002203
http://dx.doi.org/10.3390/foods12224146

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