Components of wheat flour as activator of commercial enzymes for bread improvement
Crossref DOI link: https://doi.org/10.1007/s00217-016-2663-7
Published Online: 2016-03-04
Published Print: 2016-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
De Gobba, Cristian
Olsen, Karsten
Skibsted, Leif H.
Text and Data Mining valid from 2016-03-04
