The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties
Molecules
Anne-Sophie Schou Jødal 1 2, Tomasz Pawel Czaja 3 4, Frans W J van den Berg 3, Birthe Møller Jespersen 3, Kim Lambertsen Larsen 1
DOI: 10.3390/molecules26082242
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