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Material Type: Article
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Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread
Roberto Moraes Junqueira Maria Lucia Cocato; Célia Colli; Inar Alves de Castro
Journal of the Science of Food and Agriculture London v.88, n.2, p.194-198, 2008
London 2008
Check holdings(GetIt)
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2
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Material Type: Article
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Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread
Roberto Moraes Junqueira Maria Lucia Cocato; Célia Colli; Inar Alves de Castro
Journal of the Science of Food and Agriculture London v.88, n.2, p.194-198, 2008
London 2008
Check holdings(GetIt)
|