검색결과 : 1건
| No. | Article |
|---|---|
| 1 |
The use of normal and heat-treated barley flour and waxy barley starch as anti-staling agents in laboratory and industrial baking processes Purhagen JK, Sjoo ME, Eliasson AC Journal of Food Engineering, 104(3), 414, 2011 |
| No. | Article |
|---|---|
| 1 |
The use of normal and heat-treated barley flour and waxy barley starch as anti-staling agents in laboratory and industrial baking processes Purhagen JK, Sjoo ME, Eliasson AC Journal of Food Engineering, 104(3), 414, 2011 |