Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch
Altuna, Luz, Ribotta, Pablo D., Tadini, Carmen C.Langue:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2016.06.010
Date:
June, 2016
Fichier:
PDF, 1.00 MB
english, 2016