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

Research output: Contribution to journalArticleScientificpeer-review

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