The Influence of (1→3) (1→4)-β-D-Glucan-rich Fractions from Barley on the Physicochemical Properties and In Vitro Reducing Sugar Release of White Wheat Breads

✍ Scribed by L.J. Symons; C.S. Brennan

• Book ID: 108825620
• Publisher: Institute of Food Technologists
• Year: 2006
• Tongue: English
• Weight: 489 KB
• Volume: 69
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2004.tb10989.x