SENSORY CHARACTERISTICS OF BAKERY PRODUCTS CONTAINING DISTILLERS’ DRIED GRAIN FROM CORN, BARLEY, AND RYE
Open Access
- 1 December 1989
- journal article
- research article
- Published by Wiley in Journal of Food Quality
- Vol. 12 (6) , 413-426
- https://doi.org/10.1111/j.1745-4557.1989.tb00343.x
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
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- Utilization of Distillers' Spent Grain in Extrusion Processed DoughsJournal of Food Science, 1984
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