Effect of different beta-glucan preparation pretreatments...

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Food Science and Technology (Campinas) 2018 / 09

Effect of different beta-glucan preparation pretreatments on fortified bread quality

KUREK, Marcin Andrzej, WYRWISZ, Jarosław, BRZESKA, Magdalena, MOCZKOWSKA, Małgorzata, KARP, Sabina, WIERZBICKA, Agnieszka
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Language:
english
Journal:
Food Science and Technology
DOI:
10.1590/fst.06917
Date:
September, 2018
File:
PDF, 1.07 MB
english, 2018
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