A new mixed bread formula with improved physicochemical properties by using hull-less barley flour at the presence of guar gum and ascorbic acid
| Autor: | Sheikholeslami, Zahra, Karimi, Mahdi, Komeili, Hamid Reza, Mahfouzi, Maryam |
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| Zdroj: | In LWT July 2018 93:628-633 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect