Influence of α-amylase and xylanase on the chemical, physical and volatile compound properties of wheat bread supplemented with wholegrain barley flour
Crossref DOI link: https://doi.org/10.1007/s00217-016-2651-y
Published Online: 2016-02-15
Published Print: 2016-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
O’Shea, N.
Kilcawley, K. N.
Gallagher, E.
Text and Data Mining valid from 2016-02-15
