Baking improver/dough conditioner.

Citation:

Nissim Garti, David Joseph Kraus, Saul L Neidleman, Eliezer J Pinthus, and Alexander R Pokora. 1994. “Baking improver/dough conditioner.” United States of America 297498 . US

Abstract:

A dough conditioner is described wherein the dough conditioner is soybean peroxidase or an aq. ext. of soybean hulls. [on SciFinder(R)]
Last updated on 05/27/2020