Properties and applications of starch modifying enzymes for use in the baking industry
Crossref DOI link: https://doi.org/10.1007/s10068-017-0261-5
Published Online: 2017-12-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Park, Sung Hoon
Na, Yerim
Kim, Jungwoo
Kang, Shin Dal
Park, Kwan-Hwa
License valid from 2017-12-12