Properties of Cereal β-D-Glucan Hydrocolloids and their Effect on Bread and Ketchup Parameters

✍ Scribed by Havrlentová, Michaela; Petruláková, Zuzana; Burgárová, Alena; Gavurníková, Soňa; Červená, Viera; Šturdík, Ernest; Kraic, Ján; Žofajová, Alžbeta

• Book ID: 127101559
• Publisher: Polish Academy of Sciences
• Year: 2013
• Tongue: English
• Weight: 302 KB
• Volume: 63
• Category: Article
• ISSN: 1230-0322
• DOI: 10.2478/v10222-012-0074-4