Effect of -Glucan-Rich Barley Flour Fraction on Rheology and Quality of Frozen Yeasted Dough (Englisch)
- Neue Suche nach: Hamed, A.
- Neue Suche nach: Ragaee, S.
- Neue Suche nach: Abdel-Aal, E. S.
- Neue Suche nach: Hamed, A.
- Neue Suche nach: Ragaee, S.
- Neue Suche nach: Abdel-Aal, E. S.
In:
JOURNAL OF FOOD SCIENCE -CHICAGO-
;
79
, 12
;
E2470-E2479
;
2014
-
ISSN:
- Aufsatz (Zeitschrift) / Print
-
Titel:Effect of -Glucan-Rich Barley Flour Fraction on Rheology and Quality of Frozen Yeasted Dough
-
Beteiligte:
-
Erschienen in:JOURNAL OF FOOD SCIENCE -CHICAGO- ; 79, 12 ; E2470-E2479
-
Verlag:
- Neue Suche nach: Blackwell Publishing Ltd
-
Erscheinungsdatum:01.01.2014
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Format / Umfang:E2470-E2479
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ISSN:
-
Medientyp:Aufsatz (Zeitschrift)
-
Format:Print
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Sprache:Englisch
- Neue Suche nach: 664
- Weitere Informationen zu Dewey Decimal Classification
-
Klassifikation:
DDC: 664 -
Datenquelle:
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