ADDITION OF DIETARY FIBRE, RESISTANT STARCH AND B-D-GLUCAN TO WHEAT FLOUR AND THEIR EFFECT ON TECHNOLOGICAL QUALITY, BAKING PROPERTIES OF WHEAT DOUGHS AND BREAD QUALITY

被引：0
|
作者：
Gavurnikova, Sona [1 ]
Havrlentova, Michaela [1 ]
Zofajova, Alzbeta [1 ]
Bielikova, Magdalena [1 ]
Gubis, Jozef [1 ]
机构：
[1] Plant Prod Res Ctr Piestany, SK-92168 Piestany, Slovakia
来源：
PROCEEDINGS OF THE 6TH INTERNATIONAL CONFERENCE ON POLYSACCHARIDES-GLYCOSCIENCE | 2010年
关键词：
RHEOLOGICAL PROPERTIES; BARLEY FRACTIONS; GELATINIZATION; PERFORMANCE; EXTRUSION; CEREALS; BRAN; OAT;
D O I：
暂无
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
引用
收藏
页码：86 / 90
页数：5
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