The effects of certain enzymes on the rheology of dough and the quality characteristics of bread prepared from wheat meal
Crossref DOI link: https://doi.org/10.1007/s13197-017-2594-8
Published Online: 2017-03-27
Published Print: 2017-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Altınel, Burak http://orcid.org/0000-0002-2227-5342
Ünal, S. Sezgin
License valid from 2017-03-27