Effect of yeast-fermented and sour-dough making processes on physicochemical characteristics of β-glucan in whole wheat/oat bread

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Title
Effect of yeast-fermented and sour-dough making processes on physicochemical characteristics of β-glucan in whole wheat/oat bread
Authors
Keywords
Oat bread, β-Glucan, Dough, Viscosity, Acidity
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 60, Issue 1, Pages 78-85
Publisher
Elsevier BV
Online
2014-07-31
DOI
10.1016/j.lwt.2014.07.030

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