Use of chemical redox agents and exogenous enzymes to modify the protein network during breadmaking – A review

标题
Use of chemical redox agents and exogenous enzymes to modify the protein network during breadmaking – A review
作者
关键词
-
出版物
JOURNAL OF CEREAL SCIENCE
Volume 50, Issue 1, Pages 11-21
出版商
Elsevier BV
发表日期
2009-05-05
DOI
10.1016/j.jcs.2009.04.001

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