ACHMADI, E. R. Enzymes as Potencial Source for Clean Label Bakery Product: Part 2, Mechanism, Application and Optimization Combination Enzymes. Journal of Food and Agricultural Product, [S. l.], v. 2, n. 2, p. 82–101, 2022. DOI: 10.32585/jfap.v2i2.2709. Disponível em: https://journal.univetbantara.ac.id/index.php/jfap/article/view/2709. Acesso em: 18 apr. 2024.