Effects of laccase and xylanase on the chemical and rheological properties of oat and wheat doughs
- Laura Flander*
- , Xavier Rouau
- , Marie-Hélène Morel
- , Karin Autio
- , Tuulikki Seppänen-Laakso
- , Kristiina Kruus
- , Johanna Buchert
*Corresponding author for this work
- French National Institute for Agricultural Research (INRA)
Research output: Contribution to journal › Article › Scientific › peer-review
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