Application in Bakery Products
Author:
Publisher
Elsevier
Reference193 articles.
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2. Effect of barley β-glucan concentrate on oscillatory and creep behavior of composite wheat flour dough;Ahmed;Journal of Food Engineering,2015
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4. Effect of xanthan and guar gum on the pasting, stickiness and extensional properties of brown wheat flour/β-glucan composite doughs;Ahmed;LWT-Food Science and Technology,2018
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