The influence of a (1→3)(1→4)-β-d-glucan rich fraction from barley on the physico-chemical properties and in vitro reducing sugars release of durum wheat pasta

✍ Scribed by Louise Cleary; Charles Brennan

• Book ID: 108825954
• Publisher: John Wiley and Sons
• Year: 2006
• Tongue: English
• Weight: 891 KB
• Volume: 41
• Category: Article
• ISSN: 0950-5423
• DOI: 10.1111/j.1365-2621.2005.01141.x