Effects of two barley β-glucan isolates on wheat flour dough and bread properties

Title
Effects of two barley β-glucan isolates on wheat flour dough and bread properties
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 119, Issue 3, Pages 1159-1167
Publisher
Elsevier BV
Online
2009-08-28
DOI
10.1016/j.foodchem.2009.08.030

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