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Enzyme Impact on Tortilla Quality by Osmar Almeida is a document available to read on EtoBox.
- Author
- Osmar Almeida
- Language
- EN
About this book
Subject: The use of enzymes in tortilla production. Made by: Allied Blending L.P. Keywords: baking, tortilla, enzymes, amylases, hemicellulase, xylanase, glucoseoxidase, protease, dough improver
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- en
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