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Effects of enzymatic treatment using Response Surface Methodology on the quality of bread flour

Mahsa Shafisoltani1, Mania Salehifar, Maryam Hashemi

  • 1Department of Food Science and Technology, Azad University, Shahr-e-Qods Branch, Tehran, Iran.

Food Chemistry
|November 23, 2013
PubMed

Keywords:
Glucose oxidaseResponse Surface MethodologyWheat flourXylanaseα-Amylase

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