Optimization of enzymes addition to improve whole wheat bread making quality by response surface methodology and optimization technique
Crossref DOI link: https://doi.org/10.1007/s13197-019-03629-5
Published Online: 2019-02-15
Published Print: 2019-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Matsushita, Koki
Terayama, Ayaka
Goshima, Daisuke
Santiago, Dennis Marvin
Myoda, Takao
Yamauchi, Hiroaki http://orcid.org/0000-0003-2397-7300
Text and Data Mining valid from 2019-02-15
Article History
Revised: 28 December 2018
Accepted: 31 January 2019
First Online: 15 February 2019