Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination

  1. Caballero, P.A.
  2. Gómez, M.
  3. Rosell, C.M.
Aldizkaria:
Journal of Food Engineering

ISSN: 0260-8774

Argitalpen urtea: 2007

Alea: 81

Zenbakia: 1

Orrialdeak: 42-53

Mota: Artikulua

DOI: 10.1016/J.JFOODENG.2006.10.007 GOOGLE SCHOLAR

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