Synergistic effect ofAspergillus tubingensisCTM 507 glucose oxidase in presence of ascorbic acid and alpha amylase on dough properties, baking quality and shelf life of bread
Kriaa, Mouna, Ouhibi, Rabeb, Graba, Héla, Besbes, Souhail, Jardak, Mohamed, Kammoun, RadhouaneТом:
53
Мова:
english
Журнал:
Journal of Food Science and Technology
DOI:
10.1007/s13197-015-2092-9
Date:
February, 2016
Файл:
PDF, 1.66 MB
english, 2016
File converter
Більше результатів пошуку
More benefits 
