Comment on 'Microbial Enzymes as Substitutes of Chemical Additives in Baking Wheat Flour-Part II: Combined Effects of Nine Enzymes on Dough Rheology [M.M. Bueno, R.C.S. Thys and R.C. Rodrigues (2016), Food and Bioprocess Technology, 9(9), 1598-1611]'.

Subjects

Subjects :

*MICROBIAL enzymes
*BREAD
*FOOD additives
*COOKING

Details

Language :

English

ISSN :

19355130

Volume :

9

Issue :

12

Database :

Academic Search Index

Journal :

Food & Bioprocess Technology

Publication Type :

Academic Journal

Accession number :

119278305

Full Text :

https://doi.org/10.1007/s11947-016-1794-y