Microbial Enzymes as Substitutes of Chemical Additives in Baking Wheat Flour—Part II: Combined Effects of Nine Enzymes on Dough Rheology
- 20 May 2016
- journal article
- research article
- Published by Springer Nature in Food and Bioprocess Technology
- Vol. 9 (9) , 1598-1611
Abstract
No abstract availableKeywords
Funding Information
- Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
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