Effect of Trametes maxima CU1 supernatants on the bread physical properties
Enzymes are of great interest to the food industry because of their economic benefits in process optimization and the advantages in functional and rheological properties that positively influence foods. Therefore, in the present work, we evaluated the effect of Trametes maxima CU1 supernatants on th...
| Autores principales: | , , , , , |
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| Formato: | Artículo |
| Lenguaje: | spa |
| Publicado: |
Universidad Autónoma de Nuevo León
2024
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| Materias: | |
| Acceso en línea: | https://agricolis.uanl.mx/index.php/revista/article/view/4 |