Effect of β-glucan molecular weight on rice flour dough rheology, quality parameters of breads and in vitro starch digestibility

1. Pérez-Quirce, S.
2. Lazaridou, A.
3. Biliaderis, C.G.
4. Ronda, F.

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DOI: 10.1016/J.LWT.2017.04.065 GOOGLE SCHOLAR lock_openUVADOC editor

Data source: Scopus