Effects of Purified Endo-β-xylanase and Endo-β-glucanase on the Structural and Baking Characteristics of Rye Doughs
- 1 January 1996
- journal article
- other
- Published by Elsevier in Lwt - Food Science and Technology
- Vol. 29 (1-2) , 18-27
- https://doi.org/10.1006/fstl.1996.0003
Abstract
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