Influence of wheat germ and β-glucan on some chemical and sensory properties of Turkish noodle
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-014-1677-z.pdf
Reference30 articles.
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3. Amado R, Arrigoni E (1992) Nutritive and functional properties of wheat germ. Int Food Ingredients 4:30–34
4. Arshad MU, Anjum FM, Zahoor T (2007) Nutritional assessment of cookies supplemented with defatted wheat germ. Food Chem 102:123–128
5. Bacic A, Stone BA (1981) Chemistry and organisation of aleurone cell wall components from wheat and barley. Aust J Plant Physiol 8:475–495
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