QUALITY IMPROVING OF WHOLE WHEAT BREAD BY USING XYLANASE.
| Autor: | Diaconescu1, Zdremțan1, Meșter1, Hălmăgean1, Condrat1 |
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| Zdroj: | Proceedings of the International Multidisciplinary Scientific GeoConference SGEM. 2019, Vol. 19 Issue 1, p875-880. 6p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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