Glucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular level
- 31 December 2006
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 99 (2), 408-415
- https://doi.org/10.1016/j.foodchem.2005.07.043
Abstract
No abstract availableKeywords
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