Pasta fortified with β-glucan Isolated from brewer’s yeast (Saccharomyces cerevisiae) by-product
Author:
Funder
National Council for Higher Education
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference37 articles.
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4. Incorporation of Oat β -glucan in Pasta and the Effect on Product Quality Quality – Master Thesis;Brandstedt,2013
5. The influence of a (1 → 3)(1 → 4)-β-D-glucan rich fraction from barley on the physico-chemical properties and in vitro reducing sugars release of durum wheat pasta;Cleary;Int. J. Food Sci. Technol.,2006
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