Improvements in the qualities of gluten-free bread after using a protease obtained from Aspergillus oryzae

✍ Scribed by Hamada, Shigeki; Suzuki, Keitaro; Aoki, Noriaki; Suzuki, Yasuhiro

• Book ID: 121783268
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 852 KB
• Volume: 57
• Category: Article
• ISSN: 0733-5210
• DOI: 10.1016/j.jcs.2012.10.008