Wheat dough rheology at low water contents and the influence of xylanases

N.A. Hardt, R.M. Boom, A.J. van der Goot

Research output: Contribution to journal › Article › Academic › peer-review

27 Citations (Scopus)

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Finished
LEANGREENFOOD: Enzyme technology for Lean and Green food processing
1/10/09 → 30/11/13
Project: EU research project