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Effect of glucose oxidase, transglutaminase, and pentosanase on wheat proteins: Relationship with dough properties and bread-making quality
M. Eugenia Steffolani, Pablo D. Ribotta, Gabriela T. Pérez, Alberto E. LeónVolume:
51
Year:
2010
Language:
english
Pages:
8
DOI:
10.1016/j.jcs.2010.01.010
File:
PDF, 812 KB
english, 2010