Bread quality and dough rheology of enzyme-supplemented wheat flour
- Caballero, P.A.
- Gómez, M.
- Rosell, C.M.
ISSN: 1438-2377, 1438-2385
Année de publication: 2007
Volumen: 224
Número: 5
Pages: 525-534
Type: Article
Revue:
European Food Research and Technology