Impact of Green Tea Extract and Fungal Alpha-Amylase on Dough Proofing and Steaming
10.1007/s11947-012-0986-3
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sg-nus-scholar.10635-763492024-11-09T11:01:38Z Impact of Green Tea Extract and Fungal Alpha-Amylase on Dough Proofing and Steaming Ananingsih, V.K. Gao, J. Zhou, W. CHEMISTRY Dough inflation Fungal alpha-amylase Green tea extract Rheofermentometer Specific volume Steamed bread 10.1007/s11947-012-0986-3 Food and Bioprocess Technology 6 12 3400-3411 2014-06-23T05:41:41Z 2014-06-23T05:41:41Z 2013-12 Article Ananingsih, V.K., Gao, J., Zhou, W. (2013-12). Impact of Green Tea Extract and Fungal Alpha-Amylase on Dough Proofing and Steaming. Food and Bioprocess Technology 6 (12) : 3400-3411. ScholarBank@NUS Repository. https://doi.org/10.1007/s11947-012-0986-3 19355130 http://scholarbank.nus.edu.sg/handle/10635/76349 000325869900011 Scopus |
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National University of Singapore |
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NUS Library |
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Asia |
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Singapore Singapore |
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ScholarBank@NUS |
| topic |
Dough inflation Fungal alpha-amylase Green tea extract Rheofermentometer Specific volume Steamed bread |
| spellingShingle |
Dough inflation Fungal alpha-amylase Green tea extract Rheofermentometer Specific volume Steamed bread Ananingsih, V.K. Gao, J. Zhou, W. Impact of Green Tea Extract and Fungal Alpha-Amylase on Dough Proofing and Steaming |
| description |
10.1007/s11947-012-0986-3 |
| author2 |
CHEMISTRY |
| author_facet |
CHEMISTRY Ananingsih, V.K. Gao, J. Zhou, W. |
| format |
Article |
| author |
Ananingsih, V.K. Gao, J. Zhou, W. |
| author_sort |
Ananingsih, V.K. |
| title |
Impact of Green Tea Extract and Fungal Alpha-Amylase on Dough Proofing and Steaming |
| title_short |
Impact of Green Tea Extract and Fungal Alpha-Amylase on Dough Proofing and Steaming |
| title_full |
Impact of Green Tea Extract and Fungal Alpha-Amylase on Dough Proofing and Steaming |
| title_fullStr |
Impact of Green Tea Extract and Fungal Alpha-Amylase on Dough Proofing and Steaming |
| title_full_unstemmed |
Impact of Green Tea Extract and Fungal Alpha-Amylase on Dough Proofing and Steaming |
| title_sort |
impact of green tea extract and fungal alpha-amylase on dough proofing and steaming |
| publishDate |
2014 |
| url |
http://scholarbank.nus.edu.sg/handle/10635/76349 |
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1821202841483608064 |