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Effect of bacterial xylanase on the automated production of barley flour-enriched sandwich bread por Chambi Rodriguez, Alex Danny, Coila-Tiña, Lizeth Vanessa, Sandoval-Sandoval, Palmira, Torres Jimenez, Ana Monica

“…The aim of this research was to determine the effect of bacterial xylanase on the automated baking of barley flour-enriched sandwich bread. For this purpose, xylanase (0.02% to 0.04%) was added to the basic formulation of sandwich bread enriched with 10% whole barley flour. …”
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Galletas funcionales enriquecidas con harina de cochayuyo (Chondracanthus Chamissoi) por Surichaqui Violeta, Alessandra Milena, Huayto Ticllahuanaco, Noemi Noelia

Materias: “…Galleta…”
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