Effect of barley flour and freeze–thaw cycles on textural nutritional and functional properties of cookies

Published 2010 View Full Article

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Title
Effect of barley flour and freeze–thaw cycles on textural nutritional and functional properties of cookies
Authors
Keywords
-
Journal
FOOD AND BIOPRODUCTS PROCESSING
Volume 89, Issue 4, Pages 520-527
Publisher
Elsevier BV
Online
2010-07-16
DOI
10.1016/j.fbp.2010.07.005

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