Some quality attributes of low fat ice cream substituted with hulless barley flour and barley ß-glucan
Abdel-Haleem, Amal M. H., Awad, R. A.Volume:
52
Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-015-1755-x
Date:
October, 2015
File:
PDF, 440 KB
english, 2015