Modification of dough characteristics and baking quality based on whole wheat flour by enzymes and emulsifiers supplementation
| Autor: | Sheikholeslami, Zahra, Mahfouzi, Maryam, Karimi, Mahdi, Ghiafehdavoodi, Mahdi |
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| Zdroj: | In LWT March 2021 139 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect