Microbial Enzymes as Substitutes of Chemical Additives in Baking Wheat Flour—Part I: Individual Effects of Nine Enzymes on Flour Dough Rheology
Crossref DOI link: https://doi.org/10.1007/s11947-016-1780-4
Published Online: 2016-08-10
Published Print: 2016-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Bueno, Micheli Maria
Thys, Roberta Cruz Silveira
Rodrigues, Rafael C.
License valid from 2016-08-10