Effects of beta-glucan and resistant starch on wheat dough and prebiotic bread properties
Crossref DOI link: https://doi.org/10.1007/s13197-017-2836-9
Published Online: 2017-11-29
Published Print: 2018-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Mohebbi, Zahra
Homayouni, Aziz https://orcid.org/0000-0001-6766-0108
Azizi, Mohammad Hossein
Hosseini, Sayyed Javad
Funding for this research was provided by:
Research Vice-Chancellor of Tabriz University of Medical Sciences
License valid from 2017-11-29