Fructooligosaccharide – Retention during baking and its...

Food Bioscience 2013 / 12 Vol. 4

Fructooligosaccharide – Retention during baking and its influence on biscuit quality

Padma Ishwarya, S., Prabhasankar, P.
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Volume:
4
Language:
english
Journal:
Food Bioscience
DOI:
10.1016/j.fbio.2013.09.003
Date:
December, 2013
File:
PDF, 2.07 MB
english, 2013
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