The influence of fungal α-amylase supplementation on amylolytic activity and baking quality of flour
Duška Ćurić, Jelena Ðugum, Ingrid BaumanVolume:
37
Year:
2002
Language:
english
Pages:
8
DOI:
10.1046/j.1365-2621.2002.00598.x
File:
PDF, 273 KB
english, 2002