Influence of the wheat flour extraction degree in the quality of bread made with high proportions of β-glucan

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Bibliographic Details
Main Author:	Marcin Andrzej KUREK
Format:	Artículo científico
Language:	en
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2015
Subjects:	Agrociencias bakery glucan Wheat bread dietary fiber
Online Access:	Acceder al recurso
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