Effect of different molecular weight β-glucan hydrated with highland barley protein on the quality and in vitro starch digestibility of whole wheat bread
| Autor: | Gao, Mengfei, Hu, Zhongbo, Yang, Yueyue, Jin, Zhengyu, Jiao, Aiquan |
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| Zdroj: | In International Journal of Biological Macromolecules May 2024 268 Part 2 |
| Databáze: | ScienceDirect |
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