Some quality attributes of low fat ice cream substituted with hulless barley flour and barley ß-glucan
Crossref DOI link: https://doi.org/10.1007/s13197-015-1755-x
Published Online: 2015-02-18
Published Print: 2015-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Abdel-Haleem, Amal M. H.
Awad, R. A.
Text and Data Mining valid from 2015-02-18