Effects of pressure treatment of hydrated oat, finger millet and sorghum flours on the quality and nutritional properties of composite wheat breads
- 1 November 2012
- journal article
- Published by Elsevier BV in Journal of Cereal Science
- Vol. 56 (3), 713-719
- https://doi.org/10.1016/j.jcs.2012.08.001
Abstract
No abstract availableThis publication has 20 references indexed in Scilit:
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