Effect of bran and high-protein concentrate from oats on dough properties and bread quality.
1978
D'Appolonia B.L. | Youngs V.L.
Bibliographic information
Cereal Chemistry
Volume
55
Pagination
v.736-743(5)
Language
English
Note
Ref.
Type
Journal Article
Source
Cereal-Chemistry (USA). (Sep-Oct 1978). v. 55(5) p. 736-743.
2012-11-15
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