Oat malt as a baking ingredient – A comparative study of the impact of oat, barley and wheat malts on bread and dough properties

✍ Scribed by Mäkinen, Outi E.; Arendt, Elke K.

• Book ID: 119292498
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 530 KB
• Volume: 56
• Category: Article
• ISSN: 0733-5210
• DOI: 10.1016/j.jcs.2012.08.009