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Functionality and economic feasibility of enzymatically hydrolyzed waste bread as a sugar replacer in wheat bread making

Subjects: FERMENTATION; 416 Food Science; ALPHA-AMYLASE

  • Source: Rosa-Sibakov, N, Sorsamäki, L, Immonen, M, Nihtilä, H, Maina, N H, Siika-aho, M, Katina, K & Nordlund, E 2022, ' Functionality and economic feasibility of enzymatically hydrolyzed waste bread as a

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