The application of dextran compared to other hydrocolloids as a novel food ingredient to compensate for low protein in biscuit and wholemeal wheat flour
Zannini, Emanuele, Waters, Deborah M., Arendt, Elke K.Volume:
238
Langue:
english
Journal:
European Food Research and Technology
DOI:
10.1007/s00217-014-2161-8
Date:
May, 2014
Fichier:
PDF, 778 KB
english, 2014