Doi.org/10.1007/s11947-016-1744-8: Revision history

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    18 August 2022

    • curprev 07:2207:22, 18 August 2022‎ 187.21.138.9 talk‎ 743 bytes +743‎ Created page with "== Target Article == 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; Food and Bioprocess Technology; 2016; https://doi.org/10.1007/s11947-016-1744-8 == Article providing comments == 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..."
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