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Journal of Food Science

Volumn 53, Issue 3, 1988, Pages 889-895

Influence of the Enzymatic Modification of the Nonstarchy Polysaccharide Fractions on the Baking Properties of Reconstituted Rye Flour

(2) KUHN M C a GROSCH, W a

a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84987263313 PISSN: 00221147 EISSN: 17503841 Source Type: Journal
DOI: 10.1111/j.1365-2621.1988.tb08979.x Document Type: Article

Times cited : (25)

References (26)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.