Effects of Combined α-Amylase and Endo-Xylanase Treatments on the Properties of Fresh and Frozen Doughs and Final Breads (Unknown)
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- New search for: Hye-Jin Kim
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In:
Polymers, Vol 12, Iss 6, p 1349 (2020)
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2020
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ISSN:
- Article (Journal) / Electronic Resource
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Title:Effects of Combined α-Amylase and Endo-Xylanase Treatments on the Properties of Fresh and Frozen Doughs and Final Breads
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Contributors:Hye-Jin Kim ( author ) / Sang-Ho Yoo ( author )
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Published in:
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Publisher:
- New search for: MDPI AG
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Publication date:2020
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ISSN:
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DOI:
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Type of media:Article (Journal)
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Type of material:Electronic Resource
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Language:Unknown
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Keywords:
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Source:
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