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BIBTEX RIS

Microbial Enzymes as Substitutes of Chemical Additives in Baking Wheat Flour—Part I: Individual Effects of Nine Enzymes on Flour Dough Rheology

2016; Springer Science+Business Media; Volume: 9; Issue: 12 Linguagem: Inglês

10.1007/s11947-016-1780-4

ISSN

1935-5149

Autores

Micheli Maria Bueno, Roberta Cruz Silveira Thys, Rafael C. Rodrigues,

Tópico(s)

Biofuel production and bioconversion

Referência(s)
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Food and Bioprocess Technology
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