Influence of Casein Hydrolysates and Yeast on the Rheological Properties of Wheat Dough

  1. Troncoso Recio, R.
  2. Pérez Guerra, N.
  3. Torrado Agrasar, A.
  4. Tovar Rodríguez, C.A.
Revue:
Gels

ISSN: 2310-2861

Année de publication: 2022

Volumen: 8

Número: 11

Type: Article

DOI: 10.3390/GELS8110689 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus