Effects of Increase in .ALPHA.-Amylase and Endo-Protease Activities during Germination on the Breadmaking Quality of Wheat.
- 1 January 2001
- journal article
- Published by Japanese Society for Food Science and Technology in Food Science and Technology Research
- Vol. 7 (3) , 214-219
- https://doi.org/10.3136/fstr.7.214
Abstract
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