Impact of Heat Moisture Treatment and Hydration Level of Flours on the Functional and Nutritional Value-Added Wheat-Barley Blended Breads
Crossref DOI link: https://doi.org/10.1007/s11947-018-2067-8
Published Online: 2018-02-03
Published Print: 2018-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Collar, Concha http://orcid.org/0000-0002-4953-3129
Armero, Enrique
Text and Data Mining valid from 2018-02-03
Article History
Received: 6 October 2017
Accepted: 22 January 2018
First Online: 3 February 2018