5059430 Enzyme composition for retarding staling of baked goods

• Book ID: 123159032
• Publisher: Elsevier Science
• Year: 1992
• Tongue: English
• Weight: 46 KB
• Volume: 10
• Category: Article
• ISSN: 0734-9750
• DOI: 10.1016/0734-9750(92)91397-W