Influence of the wheat flour extraction degree in the quality of bread made with high proportions of β-glucan

Food Science and Technology (Brazil)

Volumn 35, Issue 2, 2015, Pages 273-278

  Kurek, Marcin Andrzej ^a   Wyrwisz, Jarosław ^a   Piwińska, Monika ^a   Wierzbicka, Agnieszka ^a  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Bakery; Dietary fiber; Wheat bread; glucan

Indexed keywords

TRITICUM AESTIVUM;

EID: 84938368158     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/1678-457X.6537     Document Type: Article

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