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Comment on “Microbial Enzymes as Substitutes of Chemical Additives in Baking Wheat Flour—Part II: Combined Effects of Nine Enzymes on Dough Rheology [M.M. Bueno, R.C.S. Thys and R.C. Rodrigues (2016), Food and Bioprocess Technology, 9(9), 1598–1611]”

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The Original Article was published on 20 May 2016

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References

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Authors and Affiliations

  1. B. Rappaport School of Medicine, Technion-Israel Institute of Technology, Michal St, No 7, Haifa, 34362, Israel

    Aaron Lerner & T. Matthias

  2. AESKU.KIPP Institute, Mikroforum Ring 2, Wendelsheim, 55234, Germany

    Aaron Lerner

Authors
  1. Aaron Lerner
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  2. T. Matthias
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Correspondence to Aaron Lerner.

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The response is available at DOI:10.1007/s11947-016-1795-x

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Lerner, A., Matthias, T. Comment on “Microbial Enzymes as Substitutes of Chemical Additives in Baking Wheat Flour—Part II: Combined Effects of Nine Enzymes on Dough Rheology [M.M. Bueno, R.C.S. Thys and R.C. Rodrigues (2016), Food and Bioprocess Technology, 9(9), 1598–1611]”. Food Bioprocess Technol 9, 2125–2126 (2016). https://doi.org/10.1007/s11947-016-1794-y

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  • DOI: https://doi.org/10.1007/s11947-016-1794-y

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