Dough Properties and Crumb Strength of White Pan Bread as Affected by Microbial Transglutaminase
- 1 May 1998
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 63 (3), 472-475
- https://doi.org/10.1111/j.1365-2621.1998.tb15766.x
Abstract
No abstract availableKeywords
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