Effects of Mutant Thermostable α‐Amylases on Rheological Properties of Wheat Dough and Bread
- 15 November 2003
- journal article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 80 (6), 722-727
- https://doi.org/10.1094/cchem.2003.80.6.722
Abstract
No abstract availableKeywords
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