Baking improver/dough conditioner.

Citation:

Nissim Garti, Kraus, David Joseph , Neidleman, Saul L, Pinthus, Eliezer J, and Pokora, Alexander R. 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)]

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Last updated on 05/27/2020

Prof. Nissim Garti

Institute of Chemistry

a0ce3c01944c680a23dbffab02ed9151

94a5dc7a04b27092473e6692b2e2f1df

cb1b2e965b1e92cc35b6a16d7e7c324e

Baking improver/dough conditioner.

Citation:

Abstract:

Publications

Prof. Nissim Garti
Lyotropic Delivery Systems(LDS) - CEO

And
The Casali Center of Applied Chemistry,
Department of Chemistry,
Hebrew University of Jerusalem,
Jerusalem, 91904, Israel

Prof. Nissim Garti

Institute of Chemistry

a0ce3c01944c680a23dbffab02ed9151

94a5dc7a04b27092473e6692b2e2f1df

cb1b2e965b1e92cc35b6a16d7e7c324e

Citation:

Abstract:

Publications

Prof. Nissim GartiLyotropic Delivery Systems(LDS) - CEO

AndThe Casali Center of Applied Chemistry,Department of Chemistry,Hebrew University of Jerusalem,Jerusalem, 91904, Israel

Prof. Nissim Garti
Lyotropic Delivery Systems(LDS) - CEO

And
The Casali Center of Applied Chemistry,
Department of Chemistry,
Hebrew University of Jerusalem,
Jerusalem, 91904, Israel