Physical properties of enzyme-supplemented doughs and...

European Food Research and Technology 1998 / 02 Vol. 206; Iss. 2

Physical properties of enzyme-supplemented doughs and relationship with bread quality parameters

M. Antonia Martínez-Anaya, Teresa Jiménez
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Volume:
206
Language:
english
Pages:
9
DOI:
10.1007/s002170050229
Date:
February, 1998
File:
PDF, 381 KB
english, 1998
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