Chapter 27 - Barley β-Glucans and β-Glucan-Enriched Fractions as Functional Ingredients in Flat and Pan Breads
| Autor: | Izydorczyk, Marta S., McMillan, Tricia |
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| Zdroj: | In Flour and Breads and Their Fortification in Health and Disease Prevention Edition: Second Edition. 2019:347-363 |
| Databáze: | ScienceDirect |
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