Influence of Amyloglucosidase in Bread Crust Properties - Concepedia

Concepedia

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Influence of Amyloglucosidase in Bread Crust Properties

DOI Full Paper Access

11

Citations

24

References

2013

Year

Rossana Altamirano‐Fortoul, Isabel Hernando, Cristina M. Rosell

Food and Bioprocess Technology

Food ChemistryBiochemistryBiotechnologyPolysaccharideHemicelluloseBread Crust Properties

References

	Year	Citations

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