Effect of Oxygreen® wheat ozonation process on bread dough quality and protein solubility
F. Violleau, A.-G. Pernot, O. SurelVolume:
55
Year:
2012
Language:
english
Pages:
5
DOI:
10.1016/j.jcs.2012.01.014
File:
PDF, 483 KB
english, 2012