Monitoring the Effects of Hemicellulase on the Different Proofing Stages of Wheat Aleurone-Rich Bread Dough and Bread Quality.

Foods · 2021 · PMC8535788 · PMID 34681483

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a decreasing trendno p-value reported

In the present study, DDT exhibited a decreasing trend and it reached to almost a constant value when 40 mg kg −1 of flour enzyme dosage was used.

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