✦ LIBER ✦
Baking Performance, Rheology, and Chemical Composition of Wheat Dough and Gluten Affected by Xylanase and Oxidative Enzymes
✍ Scribed by R. Hilhorst; B. Dunnewind; R. Orsel; P. Stegeman; T. van Vliet; H. Gruppen; H.A. Schols
- Book ID
- 108821880
- Publisher
- Institute of Food Technologists
- Year
- 1999
- Tongue
- English
- Weight
- 138 KB
- Volume
- 64
- Category
- Article
- ISSN
- 0022-1147
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