![](/img/cover-not-exists.png)
Dough Properties and Crumb Strength of White Pan Bread as Affected by Microbial Transglutaminase
J.A. GERRARD, S.E. FAYLE, A.J. WILSON, M.P. NEWBERRY, M. ROSS, S. KAVALEVolume:
63
Year:
1998
Language:
english
Pages:
4
DOI:
10.1111/j.1365-2621.1998.tb15766.x
File:
PDF, 96 KB
english, 1998