Bread quality and dough rheology of enzyme-supplemented wheat flour

  1. Caballero, P.A.
  2. Gómez, M.
  3. Rosell, C.M.
Revista:
European Food Research and Technology

ISSN: 1438-2377,  1438-2385

Ano de publicación: 2007

Volume: 224

Número: 5

Páxinas: 525-534

Tipo: Artigo

DOI: 10.1007/S00217-006-0311-3 GOOGLE SCHOLAR