The potential of naked barley sourdough to improve the quality and dietary fibre content of barley enriched wheat bread

E Pejcz, A Czaja, A Wojciechowicz-Budzisz, Z Gil… - Journal of Cereal …, 2017 - Elsevier
The possibility of using naked barley for food products is gaining popularity due to its dietary
fibre content, especially β-glucans. The technological process (dough preparation …
被引用次数：53 相关文章

The potential of naked barley sourdough to improve the quality and dietary fibre content of barley enriched wheat bread.

E Pejcz, A Czaja, A Wojciechowicz-Budzisz, Z Gil… - 2017 - cabidigitallibrary.org
The possibility of using naked barley for food products is gaining popularity due to its dietary
fibre content, especially β-glucans. The technological process (dough preparation …

[引用][C] The potential of naked barley sourdough to improve the quality and dietary fibre content of barley enriched wheat bread

E Pejcz, A Czaja, A Wojciechowicz-Budzisz, Z Gil… - 2017