Effect of new generation enzymes addition on the physical,...

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Journal of Cereal Science 2017 / 10

Effect of new generation enzymes addition on the physical, viscoelastic and textural properties of traditional Mexican sweet bread

Barbosa-Ríos, J.A., Castillón-Jardón, J., Guadarrama-Lezama, A.Y., Ponce-García, N., Alvarez-Ramirez, J., Carrillo-Navas, H.
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Language:
english
Journal:
Journal of Cereal Science
DOI:
10.1016/j.jcs.2017.10.012
Date:
October, 2017
File:
PDF, 1.88 MB
english, 2017
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