Open AccessEFFECT OF DIFFERENT FOOD ENZYMES AS LEAVENING AGENT ON WHEAT FLOUR PROTEIN DURING FERMENTATION
Author(s) -
M.B. Hossain,
S.M.E. Babor,
Khondoker Mokaddem Hossain,
M. Ashrafuzzaman
Publication year - 2022
Publication title -
khulna university studies
Language(s) - English
Resource type - Journals
eISSN - 2789-2697
pISSN - 1563-0897
DOI - 10.53808/kus.2005.6.1and2.0352-l
Subject(s) - leavening agent , food science , fermentation , gluten , chemistry , yeast , amylase , gluten free , amylopectin , rheology , wheat flour , protease , amylose , starch , materials science , enzyme , biochemistry , composite material