![](/img/cover-not-exists.png)
Effect of β-Glucan-Rich Barley Flour Fraction on Rheology and Quality of Frozen Yeasted Dough
Hamed, Abdelmagid, Ragaee, Sanaa, Abdel-Aal, El-Sayed M.Volume:
79
Language:
english
Journal:
Journal of Food Science
DOI:
10.1111/1750-3841.12702
Date:
December, 2014
File:
PDF, 1.26 MB
english, 2014