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Effect of Enyzmes on the Quality and Predicting Glycaemic Response of Chinese Steamed Bread

The present study investigates the individual and interactional effects of α-amylase (6 and 10 ppm), xylanase (70 and 120 ppm) and cellulase (35 and 60 ppm) on the physicochemical characteristics and nutritional quality of Chinese steamed bread (CSB) incorporated with 15% oat bran. As a result, the...

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Detalles Bibliográficos
Autores principales:	Liu, Wenjun, Brennan, Margaret, Brennan, Charles, You, Linfeng, Tu, Dawei
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Communication
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9857493/ https://www.ncbi.nlm.nih.gov/pubmed/36673363 http://dx.doi.org/10.3390/foods12020273

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