IMPROVEMENT OF THE WHEAT AND CORN BRAN BREAD QUALITY BY USING GLUCOSE OXIDASE AND HEXOSE OXIDASE

✍ Scribed by HÜLYA GÜL; M. SERTAÇ ÖZER; HALEF DİZLEK

• Book ID: 111342319
• Publisher: John Wiley and Sons
• Year: 2009
• Tongue: English
• Weight: 87 KB
• Volume: 32
• Category: Article
• ISSN: 0146-9428
• DOI: 10.1111/j.1745-4557.2009.00246.x