Effect of Aspergillus oryzae CBS 819.72 α-amylase on rheological dough properties and bread quality
Sahnoun, Mouna, Naili, Belgacem, Elgharbi, Fatma, Kammoun, Radhouane, Gabsi, Karima, Bejar, Samir
Published in Biológia (01.10.2013)
Published in Biológia (01.10.2013)
Get full text
Journal Article
Effect of Aspergillus oryzae CBS 819.72 I--amylase on rheological dough properties and bread quality
Sahnoun, Mouna, Naili, Belgacem, Elgharbi, Fatma, Kammoun, Radhouane, Gabsi, Karima, Bejar, Samir
Published in Biológia (01.10.2013)
Published in Biológia (01.10.2013)
Get full text
Journal Article