Enzymes Action on Wheat–Soy Dough Properties and Bread Quality

标题
Enzymes Action on Wheat–Soy Dough Properties and Bread Quality
作者
关键词
-
出版物
Food and Bioprocess Technology
Volume 5, Issue 4, Pages 1255-1264
出版商
Springer Nature
发表日期
2010-07-05
DOI
10.1007/s11947-010-0396-3

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