Improvements in the qualities of gluten-free bread after using a protease obtained from Aspergillus oryzae
Hamada, Shigeki, Suzuki, Keitaro, Aoki, Noriaki, Suzuki, YasuhiroVolume:
57
Language:
english
Journal:
Journal of Cereal Science
DOI:
10.1016/j.jcs.2012.10.008
Date:
January, 2013
File:
PDF, 852 KB
english, 2013