EFFECTS OF GLUCOSE OXIDASE, HEMICELLULASE AND ASCORBIC ACID ON DOUGH AND BREAD QUALITY.
| Autor: | Dagdelen, Adnan Fatih1, Gocmen, Duygu2 duygug@uludag.edu.tr |
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| Zdroj: | Journal of Food Quality. Dec2007, Vol. 30 Issue 6, p1009-1022. 14p. 3 Color Photographs, 2 Charts, 2 Graphs. |
| Databáze: | Business Source Ultimate |
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