Enzymes and Bread Flavor
Author:
Affiliation:
1. Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Pol. La Coma s/n, 46980 Paterna, Valencia, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf960020d
Reference89 articles.
1. Sugar uptake and involved enzymatic activities by yeasts and lactic acid bacteria: their relationship with breadmaking quality
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