Rheological properties and microstructure of xylanase containing whole wheat bread dough
Ghoshal, G., Shivhare, U. S., Banerjee, U. C.Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-017-2627-3
Date:
April, 2017
File:
PDF, 941 KB
english, 2017