EFFECT OF EMULSIFIERS AND FUNGALα-AMYLASE ON RHEOLOGICAL CHARACTERISTICS OF WHEAT DOUGH AND QUALITY OF FLAT BREAD
Author:
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4530.2007.00204.x/fullpdf
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4. The bread improving effect of fungal α-amylase;CAUVAIN;J. Cereal Sci.,1988
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