The application of dextran compared to other hydrocolloids...

European Food Research and Technology 2014 / 05 Vol. 238; Iss. 5

The application of dextran compared to other hydrocolloids as a novel food ingredient to compensate for low protein in biscuit and wholemeal wheat flour

Zannini, Emanuele, Waters, Deborah M., Arendt, Elke K.
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Volume:
238
Language:
english
Journal:
European Food Research and Technology
DOI:
10.1007/s00217-014-2161-8
Date:
May, 2014
File:
PDF, 778 KB
english, 2014
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