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THE MONITORING OF ENZYME ACTIVITY OF PROTEASE ON THE WAFFLE DOUGH

Ioan David

First published: 2014-06-20https://doi.org/10.5593/sgem2014/b61/s25.077View metrics

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Publication details

Title
THE MONITORING OF ENZYME ACTIVITY OF PROTEASE ON THE WAFFLE DOUGH
Authors
Ioan David
Proceedings
SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 14th SGEM GeoConference on NANO, BIO AND GREEN TECHNOLOGIES FOR A SUSTAINABLE FUTURE
Publisher
Stef92 Technology
Year
2014
Pages
Not available yet
ISSN
1314-2704
ISBN
978-619-7105-20-9
Language
en
Publication type
Conference Paper
References6

  1. Banu C. (2000). Biotechnologies in food industry. Tehnical. Bucharest. p. 69-70.

  2. Mencinicopschi Gh., David I., Brăgărea Şt., Zarnea G. (2008), Food biotechnologies. Vol II. Mirton. Timişoara. p. 353

  3. Roumanian Standards ISO 5530-4:2005. Wheat flour. Physical characteristics of the dough. Part 4: Determination of the rheological characteristics using the alveograph.

  4. Banu C. (2000). Biotechnologies in food industry. Tehnical. Bucharest. p. 69-70.

  5. Mencinicopschi Gh., David I., Brăgărea Şt., Zarnea G. (2008), Food biotechnologies. Vol II. Mirton. Timişoara. p. 353

  6. Roumanian Standards ISO 5530-4:2005. Wheat flour. Physical characteristics of the dough. Part 4: Determination of the rheological characteristics using the alveograph.

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