Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination
- 1 July 2007
- journal article
- Published by Elsevier BV in Journal of Food Engineering
- Vol. 81 (1), 42-53
- https://doi.org/10.1016/j.jfoodeng.2006.10.007
Abstract
No abstract availableKeywords
Funding Information
- Universidad de Valladolid
- Consejo Superior de Investigaciones Científicas
- Ministerio de Ciencia y Tecnología (AGL2002-04093-C03ALI, AGL2005-05192-C04)
- Comisión Interministerial de Ciencia y Tecnología
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