Effect of Added Pentosans Isolated from Wheat and Rye Grain on some Properties of Bread
- 16 February 2001
- journal article
- research article
- Published by Springer Science and Business Media LLC in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 212 (3), 374-376
- https://doi.org/10.1007/s002170000281