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Volumn 62, Issue 5, 2011, Pages 474-479

Nutritional, microstructural, rheological and quality characteristics of biscuits using processed wheat germ

Author keywords

Biscuit; Dietary fiber; Rheological characteristics; Vitamin E; Wheat germ

Indexed keywords

ARTICLE; DIETARY FIBER; FLOUR; FLOW KINETICS; FOOD; FOOD ANALYSIS; NUTRITIONAL VALUE; PROTEIN INTAKE; STANDARD; WHEAT;

EID: 79960235687     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2010.549116     Document Type: Article
Times cited : (35)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.