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The influence of fungal extract containing beta beta-glucans on the rheological characteristics of dough
- Source :
- Journal International Academy of Refrigeration. :53-61
- Publication Year :
- 2018
- Publisher :
- ITMO University, 2018.
- Subjects :
- Rheology
Chemistry
Food science
Beta (finance)
Subjects
Details
- ISSN :
- 16064313
- Database :
- OpenAIRE
- Journal :
- Journal International Academy of Refrigeration
- Accession number :
- edsair.doi...........f706fecd58dec5aad62c52ad12da3255
- Full Text :
- https://doi.org/10.17586/1606-4313-2018-17-3-53-61