Oat malt as a baking ingredient – A comparative study of the impact of oat, barley and wheat malts on bread and dough properties

Published 2012 View Full Article

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Title
Oat malt as a baking ingredient – A comparative study of the impact of oat, barley and wheat malts on bread and dough properties
Authors
Keywords
-
Journal
JOURNAL OF CEREAL SCIENCE
Volume 56, Issue 3, Pages 747-753
Publisher
Elsevier BV
Online
2012-09-15
DOI
10.1016/j.jcs.2012.08.009

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