| 标题 |
Interaction between xylanase, glucose oxidase and ascorbic acid on the technological quality of whole wheat bread |
| 网址 | |
| DOI |
10.1590/0103-8478cr20151587
doi
|
| 其它 |
期刊:Ciência Rural 作者:Camila Batista da Silva; Eveline Lopes Almeida; Yoon Kil Chang 出版日期:2016-10-23 |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人下载。 |
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(2025-6-4)