Doi.org/10.1007/s11947-016-1744-8

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. Bueno, R.C.S. Thys and R.C. Rodrigues (2016), Food and Bioprocess Technology, 9(9), 1598–1611]”; Lerner, Aaron; Matthias, T.; ; Food and Bioprocess Technology; 2016-12-01 https://doi.org/10.1007/s11947-016-1794-y

Summary

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