Rheological properties of wheat dough supplemented with functional by-products of food processing: Brewer’s spent grain and apple pomace
Ktenioudaki, Anastasia, O’Shea, Norah, Gallagher, EimearVolume:
116
Language:
english
Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2012.12.005
Date:
May, 2013
File:
PDF, 439 KB
english, 2013