EFFECTS OF GLUCOSE OXIDASE, HEMICELLULASE AND ASCORBIC ACID...

Journal of Food Quality 2007 Vol. 30; Iss. 6

EFFECTS OF GLUCOSE OXIDASE, HEMICELLULASE AND ASCORBIC ACID ON DOUGH AND BREAD QUALITY

ADNAN FATIH DAGDELEN, DUYGU GOCMEN
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Volume:
30
Year:
2007
Language:
english
Pages:
14
DOI:
10.1111/j.1745-4557.2007.00156.x
File:
PDF, 275 KB
english, 2007
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