Publication | Open Access
A novel α-amylase-lipase formulation as anti-staling agent in durum wheat bread
69
Citations
30
References
2015
Year
Food ChemistryEngineeringBiochemistryDurum Wheat BreadLipid ResourceBiochemical EngineeringBiotechnologyAnti-staling AgentNovel α-Amylase-lipase FormulationEnzymatic ModificationBiomolecular Engineering
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