Vega Castro, Óscar A., De Marco, R. and Di Risio, C. (2015) “PHYSICAL AND SENSORY PROPERTIES OF FRESH BREAD WITH ADDITION OF THE ENZYMES LACCASE, XYLANASE, AND LIPASE”, Revista EIA / English version, 12(24), pp. 87–100. Available at: https://revista.eia.edu.co/index.php/Reveiaenglish/article/view/910 (Accessed: 21November2024).