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Advances in Biotechnology2018

RESEARCH ON THE INFLUENCE OF THE IMPROVERS ON THE WHEAT FLOURS RHEOLOGICAL PROPERTIES AND THE IMPACT ON THE QUALITY OF BAKERY PRODUCTS

Cristina Constantinescu · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th International Multidisciplinary Scientific GeoConference SGEM2018, Nano, Bio and Green - Technologies for a Sustainable Future

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Advances in Biotechnology2018

RESEARCH ON THE INFLUENCE OF THE IMPROVERS ON THE WHEAT FLOURS RHEOLOGICAL PROPERTIES AND THE IMPACT ON THE QUALITY OF BAKERY PRODUCTS

DOIalpha amylase xylanase wheat flour baking sample

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