دورية أكاديمية
Influence of α-amylase, xylanase and cellulase on the rheological properties of bread dough enriched with oat bran
| العنوان: | Influence of α-amylase, xylanase and cellulase on the rheological properties of bread dough enriched with oat bran |
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| المؤلفون: | Liu, Wenjun, Brennan, Margaret, Tu, DaweiAff1, IDs4159802331591y_cor3, Brennan, CharlesAff2, Aff3 |
| المصدر: | Scientific Reports. 13(1) |
| قاعدة البيانات: | Springer Nature Journals |
Find this article in full text from Springer Verlag. 
Full Text Finder | تدمد: | 20452322 |
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| DOI: | 10.1038/s41598-023-31591-y |