VEGA CASTRO, Óscar A.; DE MARCO, R.; DI RISIO, C. PHYSICAL AND SENSORY PROPERTIES OF FRESH BREAD WITH ADDITION OF THE ENZYMES LACCASE, XYLANASE, AND LIPASE. Revista EIA / English version, [S. l.], v. 12, n. 24, p. 87–100, 2015. Disponível em: https://revista.eia.edu.co/index.php/Reveiaenglish/article/view/910. Acesso em: 23 nov. 2024.