Responses to Lerner A. and Matthias T. Comment on "Microbial Enzymes as Substitutes of Chemical Additives in Baking Wheat Flour-Part II: Combined Effects of Nine Enzymes on Dough Rheology [MM Bueno, RCS Thys and RC Rodrigues (2016), Food and Bioprocess Technology, 9(9), 1598-1611]"

被引：0

作者：

Rodrigues, Rafael C. ^{[1
]}

机构：

[1] Univ Fed Rio Grande do Sul, Biocatalysis & Enzyme Technol Lab, State Ave Bento Goncalves 9500,Campus Vale, BR-91501970 Porto Alegre, RS, Brazil

来源：

FOOD AND BIOPROCESS TECHNOLOGY | 2016年 / 9卷 / 12期

关键词：

Enzyme; Enzymatic Activity; Potential Application; Combine Effect; Food Industry;

D O I：

10.1007/s11947-016-1795-x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：2127 / 2127

页数：1

共 6 条

[1] Comment on "Microbial Enzymes as Substitutes of Chemical Additives in Baking Wheat Flour-Part II: Combined Effects of Nine Enzymes on Dough Rheology [MM Bueno, RCS Thys and RC Rodrigues (2016), Food and Bioprocess Technology, 9(9), 1598-1611]"
Lerner, Aaron
Matthias, T.
FOOD AND BIOPROCESS TECHNOLOGY, 2016, 9 (12) : 2125 - 2126
[2] Responses to Lerner A. and Matthias T. Comment on “Microbial Enzymes as Substitutes of Chemical Additives in Baking Wheat Flour—Part II: Combined Effects of Nine Enzymes on Dough Rheology [M.M. Bueno, R.C.S. Thys and R.C. Rodrigues (2016), Food and Bioprocess Technology, 9(9), 1598–1611]”
Rafael C. Rodrigues
Food and Bioprocess Technology, 2016, 9 : 2127 - 2127
[3] Comment on “Microbial Enzymes as Substitutes of Chemical Additives in Baking Wheat Flour—Part II: Combined Effects of Nine Enzymes on Dough Rheology [M.M. Bueno, R.C.S. Thys and R.C. Rodrigues (2016), Food and Bioprocess Technology, 9(9), 1598–1611]”
Aaron Lerner
T. Matthias
Food and Bioprocess Technology, 2016, 9 : 2125 - 2126
[4] Microbial Enzymes as Substitutes of Chemical Additives in Baking Wheat Flour-Part II: Combined Effects of Nine Enzymes on Dough Rheology
Bueno, Micheli Maria
Silveira Thys, Roberta Cruz
Rodrigues, Rafael C.
FOOD AND BIOPROCESS TECHNOLOGY, 2016, 9 (09) : 1598 - 1611
[5] Microbial Enzymes as Substitutes of Chemical Additives in Baking Wheat Flour-Part I: Individual Effects of Nine Enzymes on Flour Dough Rheology
Bueno, Micheli Maria
Silveira Thys, Roberta Cruz
Rodrigues, Rafael C.
FOOD AND BIOPROCESS TECHNOLOGY, 2016, 9 (12) : 2012 - 2023
[6] Microbial Enzymes as Substitutes of Chemical Additives in Baking Wheat Flour—Part II: Combined Effects of Nine Enzymes on Dough Rheology
Micheli Maria Bueno
Roberta Cruz Silveira Thys
Rafael C. Rodrigues
Food and Bioprocess Technology, 2016, 9 : 1598 - 1611

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