HOSSAIN, M.B.; BABOR, S.M.E.; HOSSAIN, K.M.; ASHRAFUZZAMAN, M. EFFECT OF DIFFERENT FOOD ENZYMES AS LEAVENING AGENT ON WHEAT FLOUR PROTEIN DURING FERMENTATION. Khulna University Studies, [S. l.], p. 39–42, 2005. DOI: 10.53808/KUS.2005.6.1and2.0352-L. Disponível em: https://kus.ku.ac.bd/kustudies/article/view/533. Acesso em: 7 may. 2026.