Use of enzyme-active soya flour in making white bread.

    Research output: Chapter in Book/Report/Conference proceedingConference paperAcademic

    Original languageEnglish
    Title of host publicationFood flavor and safety, molecular analysis and design, A.M. Spanier et al. (eds.). ACS Symp. Series 528, Am. Chem. Soc., Washington DC
    Pages192-199
    Publication statusPublished - 1993

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