검색결과 : 1건
| No. | Article |
|---|---|
| 1 |
Effect of barley beta-glucan molecular size and level on wheat dough rheological properties Skendi A, Papageorgiou M, Biliaderis CG Journal of Food Engineering, 91(4), 594, 2009 |
| No. | Article |
|---|---|
| 1 |
Effect of barley beta-glucan molecular size and level on wheat dough rheological properties Skendi A, Papageorgiou M, Biliaderis CG Journal of Food Engineering, 91(4), 594, 2009 |