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, 2008London 2008
Item não circula. Consulte sua biblioteca.(Acessar)