Sensory Evaluation of Baked Foods Incorporating Different Levels of Distillers’ Dried Grains with Solubles from Soft White Winter Wheat

✍ Scribed by BARBARA A. RASCO; ANN E. HASHISAKA; FAYE M. DONG; MARGERY A. EINSTEIN

• Book ID: 108813931
• Publisher: Institute of Food Technologists
• Year: 1989
• Tongue: English
• Weight: 810 KB
• Volume: 54
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1989.tb03075.x