Effects of pressure treatment of hydrated oat, finger millet and sorghum flours on the quality and nutritional properties of composite wheat breads

标题
Effects of pressure treatment of hydrated oat, finger millet and sorghum flours on the quality and nutritional properties of composite wheat breads
作者
关键词
-
出版物
JOURNAL OF CEREAL SCIENCE
Volume 56, Issue 3, Pages 713-719
出版商
Elsevier BV
发表日期
2012-09-01
DOI
10.1016/j.jcs.2012.08.001

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