Media type: E-Article Title: Effect of combining additional bakery enzymes and high pressure treatment on bread making qualities Contributor: Matsushita, Koki; Tamura, Ayano; Goshima, Daisuke; Santiago, Dennis Marvin; Myoda, Takao; Takata, Kanenori; Yamauchi, Hiroaki Published: Springer Science and Business Media LLC, 2020 Published in: Journal of Food Science and Technology, 57 (2020) 1, Seite 134-142 Language: English DOI: 10.1007/s13197-019-04038-4 ISSN: 0022-1155; 0975-8402 Origination: Footnote: Access State: Open Access