Effect of an Enzyme Preparation Containing Pentosanases on the Bread-making Quality of Flours in Relation to Changes in Pentosan Properties
- 31 May 1994
- journal article
- Published by Elsevier in Journal of Cereal Science
- Vol. 19 (3) , 259-272
- https://doi.org/10.1006/jcrs.1994.1033
Abstract
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