Determination of the optimum mixture of transglutaminase, l-ascorbic acid and xylanase for the quality and consumer acceptability of bread using response surface methodology
Crossref DOI link: https://doi.org/10.1007/s10068-016-0101-z
Published Online: 2016-03-31
Published Print: 2016-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Kim, Mi Jeong
Kim, Sang Sook
Text and Data Mining valid from 2016-03-01