Changes of β-glucan physiochemical characteristics in frozen oat bread and porridge.
Citation
Gamel, T.H., Badali, K., et Tosh, S.M. (2012). « Changes of β-glucan physiochemical characteristics in frozen oat bread and porridge. », Canadian Institute of Food Science and Technology 50th National Conference (CIFST), Niagara Falls, ON, Canada, May 27 – 29, 2012, https://secure.cifst.ca/default.asp?id=1252.
Date de publication
2012-12-31