Bread quality and dough rheology of enzyme-supplemented wheat flour
- Caballero, P.A.
- Gómez, M.
- Rosell, C.M.
ISSN: 1438-2377, 1438-2385
Argitalpen urtea: 2007
Alea: 224
Zenbakia: 5
Orrialdeak: 525-534
Mota: Artikulua
Aldizkaria:
European Food Research and Technology