To study the effect of Transglutaminase (TG), Glucose-oxidase (Gox) and Xylanase (HE) on the baking performance of bread dough with high content of Resistant Starch (RS).
To study the effect of Transglutaminase (TG), Glucose-oxidase (Gox) and Xylanase (HE) on the baking performance of bread dough with high content of Resistant Starch (RS).