Responses to Lerner A. and Matthias T. Comment on “Microbial Enzymes as Substitutes of Chemical Additives in Baking Wheat Flour—Part II: Combined Effects of Nine Enzymes on Dough Rheology [M.M. Bueno, R.C.S. Thys and R.C. Rodrigues (2016), Food a
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| Description | article |
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author: Rafael C. Rodrigues |
| Publication date | August 25, 2016 |
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| Missing/wrong data? | Edit Wikidata item |