DIETARY FIBER SOURCES FOR BAKED PRODUCTS: COMPARISON OF WHEAT BRANS AND OTHER CEREAL BRANS IN LAYER CAKES

✍ Scribed by MELISSA A. M. SHAFER; MARY E. ZABIK

• Book ID: 108803106
• Publisher: Institute of Food Technologists
• Year: 1978
• Tongue: English
• Weight: 617 KB
• Volume: 43
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1978.tb02308.x