Bread quality and dough rheology of enzyme-supplemented wheat flour
10 pages, 7 tables.-- Published online 7 June 2006.-- The original publication is available at www.springerlink.com
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| Main Authors: | , , |
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| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Springer
2007-03
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| Subjects: | Enzymes, Wheat flour, Dough rheology, Bread quality, |
| Online Access: | http://hdl.handle.net/10261/31047 |
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