Rheological properties of enzyme supplemented doughs

Journal of Texture Studies

Volumn 28, Issue 5, 1997, Pages 569-583

  Martínez Anaya, M Antonia ^a,b   Jiménez, Teresa ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b NONE   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0345814647     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.1997.tb00137.x     Document Type: Article

References (33)

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