Bread quality by substituting normal and waxy hull-less...

Food Science and Biotechnology 2011 / 06 Vol. 20; Iss. 3

Bread quality by substituting normal and waxy hull-less barley (Hordeum VulgareL.) flours

Induck Choi, Mi-Ja Lee, Jae-Sung Choi, Jong-Nae Hyun, Ki-Hoon Park, Kee-Jong Kim
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Volume:
20
Language:
english
Pages:
8
DOI:
10.1007/s10068-011-0095-5
Date:
June, 2011
File:
PDF, 509 KB
english, 2011
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