Influence of Amyloglucosidase in Bread Crust Properties

Author： Altamirano-Fortoul R.   Hernando I.   Rosell C.  

Publisher： Springer Publishing Company

ISSN： 1935-5130

Source： Food and Bioprocess Technology, Vol.7, Iss.4, 2014-04, pp. : 1037-1046

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

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