Micronized whole wheat flour and xylanase application: dough properties and bread quality

  1. Both, J.
  2. Biduski, B.
  3. Gómez, M.
  4. Bertolin, T.E.
  5. Friedrich, M.T.
  6. Gutkoski, L.C.
Aldizkaria:
Journal of Food Science and Technology

ISSN: 0975-8402,  0022-1155

Argitalpen urtea: 2021

Alea: 58

Zenbakia: 10

Orrialdeak: 3902-3912

Mota: Artikulua

DOI: 10.1007/S13197-020-04851-2 GOOGLE SCHOLAR
Datuen iturria: Scopus