To improve the rheological properties and finished products of flour dough, an effective amount of an oxidoreductase capable of oxidizing maltose, in particular a hexose oxidase, is added.
15
Feb
2023
To improve the rheological properties and finished products of flour dough, an effective amount of an oxidoreductase capable of oxidizing maltose, in particular a hexose oxidase, is added.
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Feb
2023
Brands explore health and wellness trends alongside novelty LTOs.