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Fiber enrichment of baked products with a barley milling fraction [poster]

1992

Newman, R.K. | Ore, K.C. | Newman, C.W. (Montana State Univ., Bozeman (USA))

AGROVOC Keywords
bakery products baking characteristics barley cebada dietary fibres enriquecimiento de los alimentos fibra de la dieta fibre alimentaire food enrichment orge produit de cuisson
Bibliographic information
Publisher
Sveriges Cerealistfoerening
Other Subjects
Productos de panaderia; Complementation; Caracteristicas de la coccion; Aptitude boulangere
Language
English
Note
Summary (En). *SE
Type
Conference; Summary; Non-Conventional
Source
Barley for food and malt. ICC/SCF international symposium September 7-10, 1992, The Swedish University of Agricultural Sciences, Uppsala, Sweden. Symposium book.- Stockholm (Sweden): Sveriges Cerealistfoerening, 1992. p. 242, 244
Conference
Barley for Food and Malt, Uppsala (Sweden), 7-10 Sep 1992
1993-08-15
AGRIS AP
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