Wheat Bread Quality as Influenced by the Substitution of Waxy and Regular Barley Flours in Their Native and Extruded Forms

Autor:	S. Gill, T. Vasanthan, B. Ooraikul, B. Rossnagel
Rok vydání:	2002
Předmět:	Biochemistry Food Science
Zdroj:	Journal of Cereal Science. 36:219-237
ISSN:	0733-5210
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::d3d78d0b06f5ff81e5ecdce8bd5817a2 https://doi.org/10.1006/jcrs.2001.0458 Zobrazit plný text záznamu Full Text from ScienceDirect