|
| << previous | next >> |
Journal description
All volumes of the corresponding journal
All issues of the corresponding volume
All articles of the corresponding issues
Details for article 22 of 63 found articles
| Title: |
Determination of the optimum mixture of transglutaminase, l-ascorbic acid and xylanase for the quality and consumer acceptability of bread using response surface methodology |
| Author: |
Kim, Mi Jeong Kim, Sang Sook |
| Appeared in: |
Food science and biotechnology |
| Paging: | Volume 25 (2016) nr. supplement-1 pages 77-84 |
| Year: |
2016 |
| Contents: | |
| Publisher: |
The Korean Society of Food Science and Technology, Seoul |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 22 of 63 found articles
| << previous | next >> |