Influence of enzymes and ascorbic acid on dough rheology...

AFRICAN JOURNAL OF BIOTECHNOLOGY 2016 Vol. 15; Iss. 3

Influence of enzymes and ascorbic acid on dough rheology and wheat bread quality

C eacute sar, Milton Baratto, Natalia, Branco Becker, Jane, Mary Lafayette Neves Gelinski, Sydnei, Mitidieri Silveira
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Volume:
15
Year:
2016
Language:
english
Journal:
African Journal of Biotechnology
DOI:
10.5897/AJB2015.14931
File:
PDF, 455 KB
english, 2016
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