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European Food Research and Technology

Volumn 212, Issue 3, 2001, Pages 374-376

Effect of added pentosans isolated from wheat and rye grain on some properties of bread

(2) Denli, Emine a Ercan, Recai a

a ANKARA UNIVERSITY (Turkey)

Author keywords

Bread staling; Water absorption; Water insoluble pentosans; Water soluble pentosans

Indexed keywords

EID: 0037935479 PISSN: 14382377 EISSN: 14382385 Source Type: Journal
DOI: 10.1007/s002170000281 Document Type: Article

Times cited : (46)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.