Vega Castro, Óscar Alfonso, Rubén De Marco, and Cecilia Di Risio. “PHYSICAL AND SENSORY PROPERTIES OF FRESH BREAD WITH ADDITION OF THE ENZYMES LACCASE, XYLANASE, AND LIPASE”. Revista EIA / English version 12, no. 24 (October 30, 2015): 87–100. Accessed November 23, 2024. https://revistapostgrado.eia.edu.co/index.php/Reveiaenglish/article/view/910.