✦ LIBER ✦

Effect of oat β-glucan and its oxidised derivative on the quality characteristics of sponge cake

✍ Scribed by Kwang Y. Lee; Seung Y. Park; Hyeon G. Lee

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Influence of the soluble fibres inulin a

✍ Anna-Sophie Hager; Liam A. M. Ryan; Clarissa Schwab; Michael G. Gänzle; John V. 📂 Article 📅 2010 🏛 Springer 🌐 English ⚖ 562 KB

Evaluation of oat bran as a soluble fibr

✍ Peter J. Wood 📂 Article 📅 1994 🏛 Elsevier Science 🌐 English ⚖ 571 KB

Effects of protein from different source

✍ Suhaila Mohamed; Siti Mawar Md Lajis; Norhashimah Abdul Hamid 📂 Article 📅 1995 🏛 John Wiley and Sons 🌐 English ⚖ 552 KB

The Effect of Barley β-Glucan Fiber Frac

✍ L. J. Symons; C. S. Brennan 📂 Article 📅 2004 🏛 Institute of Food Technologists 🌐 English ⚖ 183 KB

Effects of Room Temperature Ionic Liquid

✍ Xuedong Wang; Yanyan Li; Xiwei Du; Zhenkun Lin; Changjiang Huang 📂 Article 📅 2011 🏛 Springer 🌐 English ⚖ 302 KB

Effect of 6α,7β-dihydroxyvouacapan-17β-o

✍ Felipe P.G. Euzébio; Flávio J.L. dos Santos; Dorila Piló-Veloso; Ana Lúcia T.G. 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 253 KB