Optimization of Aspergillus oryzae S2 α-amylase, ascorbic acid, and glucose oxidase combination for improved French and composite Ukrainian wheat dough properties and bread quality using a mixture design approach
Crossref DOI link: https://doi.org/10.1007/s10068-016-0203-7
Published Online: 2016-10-31
Published Print: 2016-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Sahnoun, Mouna
Kriaa, Mouna
Besbes, Souhail
Jardak, Mohamed
Bejar, Samir
Kammoun, Radhouane
License valid from 2016-10-01