Concepedia

Publication | Closed Access

The role of pentosans and starch in baking of wholemeal rye bread

DOI

70

Citations

19

References

2010

Year

Krzysztof Buksa, A. Nowotna, Werner Praznik, Halina Gambuś, Rafał Ziobro, Jan Krawontka
Food Research International

References

YearCitations

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