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

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

ISSN: 0260-8774

Année de publication: 2007

Volumen: 81

Número: 1

Pages: 42-53

Type: Article

DOI: 10.1016/J.JFOODENG.2006.10.007 GOOGLE SCHOLAR

Objectifs de Développement Durable