Nutritional and functional performance of high β-glucan barley flours in breadmaking: mixed breads versus wheat breads
- 22 November 2013
- journal article
- Published by Springer Science and Business Media LLC in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 238 (3), 459-469
- https://doi.org/10.1007/s00217-013-2128-1
Abstract
No abstract availableKeywords
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