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Usefulness of barley flour for retention of palatability an..:
Kobayashi, Rie
;
Enomoto, Masami
;
Higa, Miwa
...
International Journal of Gastronomy and Food Science. 17 (2019) - p. 100163 , 2019
Link:
https://doi.org/10.1016/j.ijgfs.2019.100163
RT Journal T1 <Title>Usefulness of barley flour for retention of palatability and antioxidant capacity and inhibition of acrylamide formation in flour products cooked at high temperatures</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ijgfs.2019.100163&Exemplar=1&LAN=DE A1 Kobayashi, Rie A1 Enomoto, Masami A1 Higa, Miwa A1 Okuno, Ikumi A1 Kizaki, Fuka A1 Taniguchi, Asuka A1 Enomoto, Toshiki PB Elsevier BV YR 2019 SN 1878-450X JF International Journal of Gastronomy and Food Science VO 17 SP 100163 LK http://dx.doi.org/https://doi.org/10.1016/j.ijgfs.2019.100163 DO https://doi.org/10.1016/j.ijgfs.2019.100163 SF ELIB - SuUB Bremen
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