BR
 2019
DOI: 10.37443/2073-3569-2019-1-2-49-53
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The role of enzyme preparations with endo-xylanase and exopeptidase activities in changing the properties of gluten and the fractional composition of its proteins in the preparation of wheat flour dough

G.F. Dremucheva1,
M.V. Nosova2
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