Microbial Enzymes as Substitutes of Chemical Additives in Baking Wheat Flour—Part II: Combined Effects of Nine Enzymes on Dough Rheology
Crossref DOI link: https://doi.org/10.1007/s11947-016-1744-8
Published Online: 2016-05-20
Published Print: 2016-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Bueno, Micheli Maria
Thys, Roberta Cruz Silveira
Rodrigues, Rafael C.
Funding for this research was provided by:
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
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