https://www.selleckchem.com/pr....oducts/sabutoclax.ht
However, today there are still different views and hypotheses on the mechanism(s) whereby they impact fresh bread quality. This review first defines and introduces the key terms, concepts, and theories related to lipids, lipases, and bread making. Next, the effects that wheat endogenous lipids and their enzymatically released hydrolysis products have on fresh bread properties and the mechanisms whereby they exert these effects are reviewed.Conventional technologies for the inactivation of microorganisms in food products have their li
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