Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination
12 pages, 2 figures, 6 tables.-- Published online 28 November 2006.
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| Main Authors: | , , |
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| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Elsevier
2007-07
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| Subjects: | Enzymes, Wheat flour, Dough rheology, Bread quality, Bread staling, |
| Online Access: | http://hdl.handle.net/10261/31075 |
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