https://www.selleckchem.com/pr....oducts/pf-04418948.h
Both breads containing MAase as free or encapsulated had higher moisture content and water activity in crust and crumb than control bread. However, bread with free MAase had softer crumb after four days of storage, and bread with encapsulated MAase had higher sensorial acceptability than other breads after 2 and 4 days of storage.Child malnutrition is one of the biggest problems in developing countries with higher level of food insecurity. Pakistan is 5th largest producer of date fruit; therefore, its processing and products should
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