Effects of enzyme associations on bread dough performance. A response surface analysis/ Efectos de las asociaciones enzimáticas sobre la calidad funcional de masas panarias. Análisis de superficies de respuesta.
- Resource Type
- Article
- Authors
- Collar, C.; Martinez, J.C.; Andreu, P.; Armero, E.
- Source
- Food Science & Technology International; Jun2000, Vol. 6 Issue 3, p217-226, 10p
- Subject
- Language
- ISSN
- 10820132
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