Consulta: (autoria:"BROCKWAY, B. E.")
Registros recuperados: 1
Data/hora: 30/05/2024 06:41:08

WATANABE, E.; BELL, A. E.; BROCKWAY, B. E. The effect of protein disulphide isomerase on dough rheology assessed by fundamental and empirical testing. Food Chemistry, v. 61, n. 4, p. 481-486, 1998.
Biblioteca(s): Embrapa Agroindústria de Alimentos.