Effect of wheat germ addition on the microbiological...

European Food Research and Technology 2004 / 06 Vol. 219; Iss. 1

Effect of wheat germ addition on the microbiological quality, in vitro protein digestibility, and gelatinization behavior of macaroni

İlkay Pınarlı, MehmetD. Öner, Şenol İbanoğlu
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Volume:
219
Language:
english
Pages:
8
DOI:
10.1007/s00217-004-0932-3
Date:
June, 2004
File:
PDF, 216 KB
english, 2004
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