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

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Academic year: 2019

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Fig. 1 Dough development curves: a GTE fortified dough; b FAAfortified dough
Fig. 2 Parameters obtained
Fig. 3 The gaseous release curve: dough; a the control and GTE fortifiedb the control and FAA fortified dough
Fig. 5 Bubble inflation
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Impact of Green Tea Extract and Fungal Alpha-Amylase on Dough Proofing and Steaming - Unika Repository

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