Crossmark

Addition of enzymes to improve sensory quality of composite wheat–cassava bread

Crossref DOI link: https://doi.org/10.1007/s00217-015-2628-2

Published Online: 2016-01-16

Published Print: 2016-08

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Serventi, Luca

Jensen, Sidsel

Skibsted, Leif H.

Kidmose, Ulla
Funding

Funding for this research was provided by:

Danish Research Council for Strategic Research (11-116064)

São Paulo Research Foundation FAPESP (Fundaҫão de Amparo à Pesquisa do Estado de São Paulo) (2011/51555-7)
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Text and Data Mining valid from 2016-01-16