Impact of Green Tea Extract and Fungal Alpha-Amylase on Dough Proofing and Steaming

10.1007/s11947-012-0986-3

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Bibliographic Details
Main Authors:	Ananingsih, V.K., Gao, J., Zhou, W.
Other Authors:	CHEMISTRY
Format:	Article
Published:	2014
Subjects:	Dough inflation Fungal alpha-amylase Green tea extract Rheofermentometer Specific volume Steamed bread
Online Access:	http://scholarbank.nus.edu.sg/handle/10635/76349
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Institution:	National University of Singapore

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