Influence of dextran synthesized in situ on the...

  • Main
  • 2019 / 1
  • Influence of dextran synthesized in situ on the...
Food Chemistry 2019 / 1

Influence of dextran synthesized in situ on the rheological, technological and nutritional properties of whole grain pearl millet bread

Wang, Yaqin, Compaoré-Sérémé, Diarra, Sawadogo-Lingani, Hagrétou, Coda, Rossana, Katina, Kati, Maina, Ndegwa Henry
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2019.01.126
Date:
January, 2019
File:
PDF, 750 KB
2019
Conversion to is in progress
Conversion to is failed