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PROPIEDADES FÍSICAS Y SENSORIALES DE UN PAN FRESCO, CON LA ADICIÓN DE LAS ENZIMAS LACASA, XILANASA Y LIPASA.

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Title: PROPIEDADES FÍSICAS Y SENSORIALES DE UN PAN FRESCO, CON LA ADICIÓN DE LAS ENZIMAS LACASA, XILANASA Y LIPASA.
Alternate Title: PHYSICAL AND SENSORY PROPERTIES OF FRESH BREAD, WITH ADDITION OF ENZYMES LACCASE, XYLANASE AND LIPASE.
AS PROPRIEDADES FÍSICAS E SENSORIAIS DO PÃO FRESCO COM A ADIÇÃO DA ENZIMA LACASE, XILANASE E LIPASE.
Authors: VEGA CASTRO, ÓSCAR ALFONSO1 oscar.vega@udea.edu.co, DE MARCO, RUBÉN2, DI RISIO, CECILIA3
Source: Revista EIA. jul-dic2015, Vol. 12 Issue 24, p87-100. 14p.
Database: Academic Search Ultimate
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  Data: PROPIEDADES FÍSICAS Y SENSORIALES DE UN PAN FRESCO, CON LA ADICIÓN DE LAS ENZIMAS LACASA, XILANASA Y LIPASA.
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  Data: PHYSICAL AND SENSORY PROPERTIES OF FRESH BREAD, WITH ADDITION OF ENZYMES LACCASE, XYLANASE AND LIPASE.<br />AS PROPRIEDADES FÍSICAS E SENSORIAIS DO PÃO FRESCO COM A ADIÇÃO DA ENZIMA LACASE, XILANASE E LIPASE.
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  Data: <searchLink fieldCode="JN" term="%22Revista+EIA%22">Revista EIA</searchLink>. jul-dic2015, Vol. 12 Issue 24, p87-100. 14p.
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        Value: 10.24050/reia.v12i24.876
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        Text: Spanish
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      – TitleFull: PROPIEDADES FÍSICAS Y SENSORIALES DE UN PAN FRESCO, CON LA ADICIÓN DE LAS ENZIMAS LACASA, XILANASA Y LIPASA.
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