Thermal properties of doughs formulated with enzymes and starters
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Published in | European food research & technology Vol. 209; no. 3-4; pp. 286 - 293 |
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Main Authors | , , |
Format | Journal Article |
Language | English |
Published |
01.01.1999
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Subjects | |
Online Access | Get full text |
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Bibliography: | Q04 1999O10691 Q02 |
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ISSN: | 1431-4630 1438-2377 1432-2331 1438-2385 |
DOI: | 10.1007/s002170050495 |