Wheat Bread Quality as Influenced by the Substitution of Waxy and Regular Barley Flours in Their Native and Extruded Forms
- 1 September 2002
- journal article
- Published by Elsevier in Journal of Cereal Science
- Vol. 36 (2) , 219-237
- https://doi.org/10.1006/jcrs.2001.0458
Abstract
No abstract availableKeywords
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