Effect of protease treatment on the baking quality of brown rice bread: From textural and rheological properties to biochemistry and microstructure

Published 2009 View Full Article

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Title
Effect of protease treatment on the baking quality of brown rice bread: From textural and rheological properties to biochemistry and microstructure
Authors
Keywords
-
Journal
JOURNAL OF CEREAL SCIENCE
Volume 50, Issue 1, Pages 22-28
Publisher
Elsevier BV
Online
2009-04-09
DOI
10.1016/j.jcs.2009.02.002

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