Optimization of beta-glucan and water content in fortified...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2017 / 01 Vol. 75

Optimization of beta-glucan and water content in fortified wheat bread using Response Surface Methodology according to staling kinetics

Kurek, Marcin Andrzej, Wyrwisz, Jarosław, Wierzbicka, Agnieszka
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Volume:
75
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2016.09.008
Date:
January, 2017
File:
PDF, 1.60 MB
english, 2017
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