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Descripción:
“...The aim of this investigation was to evaluate some physical and sensory properties of bread made with a combination of different enzymes such as laccase, xylanase, and lipase in order to propose a baked good product without chemical additives. ...”
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Autores Aguilera, Cesar, Ampudia, Irving, Castillo, Clarisse, Espinosa, Ismael, Henríquez, Maitte, Herrera, Eduardo, Quintero, Bridget, Rodríguez, Valery, Sanchez, Keryann, Iribarren, Lourdes, Suncin, Miguel
Publicado 2023-12-31
Palabra clave:
Publicado 2023-12-31
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Autores Aguilera, Cesar, Ampudia, Irving, Castillo, Clarisse, Espinosa, Ismael, Henríquez, Maitte, Herrera, Eduardo, Quintero, Bridget, Rodríguez, Valery, Sanchez, Keryann, Iribarren, Lourdes, Suncin, Miguel
Publicado 2023-12-31
Palabra clave:
Publicado 2023-12-31
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Palabra clave:
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Autores Ursino, Damian Javier, Attorresi, Horacio Felix, Abal, Facundo Juan Pablo
Publicado 2023-08-30
Palabra clave:
“...Self-determination, BREQ, Evaluation, Behavioral regulation, Physical exercise, Pychometric properties }...”Publicado 2023-08-30
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