The role of pentosans and starch in baking of wholemeal rye bread

Published 2010 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
The role of pentosans and starch in baking of wholemeal rye bread
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 43, Issue 8, Pages 2045-2051
Publisher
Elsevier BV
Online
2010-06-18
DOI
10.1016/j.foodres.2010.06.005

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.