AGRIS - International System for Agricultural Science and Technology

Effect of Addition of Cereal Based Beta-glucan on Technological and Functional Properties of Foods

2014

Nihal Şimşekli | İsmail Sait Doğan


Bibliographic information
Turkish Journal of Agriculture: Food Science and Technology
Volume 3 Issue 4 Pagination 190 - 195 ISSN 2148-127X
Publisher
Turkish Science and Technology Publishing (TURSTEP)
Other Subjects
Beta–glukan; Diyet lif
Language
English

2024-12-11
2024-12-11
DOAJ
Data Provider
Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at agris@fao.org