Baking Performance, Rheology, and Chemical Composition of Wheat Dough and Gluten Affected by Xylanase and Oxidative Enzymes
- 1 September 1999
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 64 (5) , 808-813
- https://doi.org/10.1111/j.1365-2621.1999.tb15917.x
Abstract
No abstract availableKeywords
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