✦ LIBER ✦

Influence of the soluble fibres inulin and oat β-glucan on quality of dough and bread

✍ Scribed by Anna-Sophie Hager; Liam A. M. Ryan; Clarissa Schwab; Michael G. Gänzle; John V. O’Doherty; Elke K. Arendt

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of dietary fibre on dough rheolog

✍ Gómez, Manuel (author);Ronda, Felicidad (author);Blanco, Carlos A. (author);Caba 📂 Article 📅 2003 🏛 Springer Verlag 🌐 English ⚖ 241 KB

Effect of dietary fibre on dough rheolog

✍ Gómez, Manuel (author);Ronda, Felicidad (author);Blanco, Carlos A. (author);Caba 📂 Article 📅 2003 🏛 Springer Verlag 🌐 English ⚖ 241 KB

Evaluation of oat bran as a soluble fibr

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

The influence of germination conditions

✍ Florian Hübner; Tonya O’Neil; Kevin D. Cashman; Elke K. Arendt 📂 Article 📅 2010 🏛 Springer 🌐 English ⚖ 849 KB

Design of a New Process for the Extracti

✍ G. Walther; J. Dörfer; F. Meuser 📂 Article 📅 2005 🏛 John Wiley and Sons 🌐 German ⚖ 99 KB

Effects of green tea extract on the qual

✍ Rong Wang; Weibiao Zhou; Huei-Huei Yu; Weng-Fai Chow 📂 Article 📅 2006 🏛 John Wiley and Sons 🌐 English ⚖ 176 KB 👁 1 views