Quality Characteristics of White Bread Added with Psyllium Husk Powder

Autor:	Kim， Mee Ree, So Hean Jeon
Rok vydání:	2020
Předmět:	Farinograph Nutrition and Dietetics Psyllium Husk White (horse) Food science Quality characteristics Food Science Mathematics
Zdroj:	Journal of the Korean Society of Food Science and Nutrition. 49:855-865
ISSN:	2288-5978 1226-3311
DOI:	10.3746/jkfn.2020.49.8.855
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::26aded0b5aacc80aad07779ad4048816 https://doi.org/10.3746/jkfn.2020.49.8.855 Zobrazit plný text záznamu