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

Mi Jeong Kim, Sang Sook Kim

Journal

Food Science and Biotechnology

Status

SCIE (IF=2.9)

Vol

25

Page

77-84

Year

~2021

File

10068_2016_Article_101.pdf (452.9K) 1회 다운로드 DATE : 2024-01-20 15:33:55