Influence of enzymes and emulsifiers used as bread improvers on texture of sliced bread. Ingeniería y Competitividad, [S. l.], v. 28, n. 2, p. e-21315820, 2026. DOI: 10.25100/iyc.v28i2.15820. Disponível em: https://revistaingenieria.univalle.edu.co/index.php/ingenieria_y_competitividad/article/view/15820. Acesso em: 29 aug. 2026.