Effects of Laccase and Ferulic Acid on Wheat Flour Doughs
Author:
Affiliation:
1. Unité de Technologie des Céréales et des Agropolymères, ENSAM/INRA, 2 Place Viala, 34060 Montpellier Cedex 01, France.
2. Corresponding author. E-mail: rouau@ensam.inra.fr
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference36 articles.
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