Open access peer-reviewed chapter

Enzymes in Bakery: Current and Future Trends

By Ângelo Samir Melim Miguel, Tathiana Souza Martins-Meyer, Érika Veríssimo da Costa Figueiredo, Bianca Waruar Paulo Lobo and Gisela Maria Dellamora-Ortiz

Submitted: May 12th 2012Reviewed: September 7th 2012Published: January 16th 2013

DOI: 10.5772/53168

Downloaded: 10788

© 2013 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution 3.0 License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Ângelo Samir Melim Miguel, Tathiana Souza Martins-Meyer, Érika Veríssimo da Costa Figueiredo, Bianca Waruar Paulo Lobo and Gisela Maria Dellamora-Ortiz (January 16th 2013). Enzymes in Bakery: Current and Future Trends, Food Industry Innocenzo Muzzalupo, IntechOpen, DOI: 10.5772/53168. Available from:

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