Application of Conventional and Hybrid Thermal-Enzymatic Modified Wheat Flours as Clean Label Bread Improvers
Abstract
Share and Cite
Lewko, P.; Wójtowicz, A.; Gancarz, M. Application of Conventional and Hybrid Thermal-Enzymatic Modified Wheat Flours as Clean Label Bread Improvers. Appl. Sci. 2024, 14, 7659. https://doi.org/10.3390/app14177659
Lewko P, Wójtowicz A, Gancarz M. Application of Conventional and Hybrid Thermal-Enzymatic Modified Wheat Flours as Clean Label Bread Improvers. Applied Sciences. 2024; 14(17):7659. https://doi.org/10.3390/app14177659
Chicago/Turabian StyleLewko, Piotr, Agnieszka Wójtowicz, and Marek Gancarz. 2024. "Application of Conventional and Hybrid Thermal-Enzymatic Modified Wheat Flours as Clean Label Bread Improvers" Applied Sciences 14, no. 17: 7659. https://doi.org/10.3390/app14177659