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Physical and textural properties of biscuits containing jet milled rye and barley flour

Crossref DOI link: https://doi.org/10.1007/s13197-018-3497-z

Published Online: 2018-11-29

Published Print: 2019-01

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Drakos, Antonios

Andrioti-Petropoulou, Lito

Evageliou, Vasiliki

Mandala, Ioanna
License Information

Text and Data Mining valid from 2018-11-29
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Article History

Revised: 23 October 2018

Accepted: 6 November 2018

First Online: 29 November 2018