검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Relationships between dough and bread viscoelastic properties in enzyme supplemented wheat samples Bollain C, Angioloni A, Collar C Journal of Food Engineering, 77(3), 665, 2006 |
| 2 |
Significance of microbial transglutaminase on the sensory, mechanical and crumb grain pattern of enzyme supplemented fresh pan breads Collar C, Bollain C, Angioloni A Journal of Food Engineering, 70(4), 479, 2005 |