![](/img/cover-not-exists.png)
Texture of Wheat Bread Improved by α-Amylase and Glucose Oxidase
Zeng, Jie, Gao, Hai Yan, Jin, Lei, Zhang, Zhao Pei, Zhang, Hui RongVolume:
236-238
Language:
english
Journal:
Advanced Materials Research
DOI:
10.4028/www.scientific.net/AMR.236-238.35
Date:
May, 2011
File:
PDF, 1.81 MB
english, 2011