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Effect of Aspergillus oryzae CBS 819.72 α-amylase on rheological dough properties and bread quality

Mouna Sahnoun; Belgacem Naili; Fatma Elgharbi; Radhouane Kammoun; Karima Gabsi; Samir Bejar
Biologia · Vol. 68, Issue 5 · pp. 808-815 · 2013
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Bibliographic Information

JournalBiologia
PublisherSpringer
Publication Date2013-10-01
Publication Year2013
Volume68
Issue5
Pages808-815
Document TypeJournal Article
eISSN1336-9563
DOI10.2478/s11756-013-0233-z

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NARA Access Coverage2006-01-01~Current
Journal Homepagehttps://www.springer.com/journal/11756
Publisher PageOpen Publisher Page
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