Doi.org/10.1007/s11947-016-1744-8
Revision as of 07:22, 18 August 2022 by 187.21.138.9 (talk) (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...")
Target Article[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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