Open AccessEFFECT OF FERMENTATION, EXTRUSION AND BAKING PROCESSES ON CONTENT OF FRUCTANS IN RYE PRODUCTS
Author(s) -
Iwona JasińskaKuligowska,
Maciej Kuligowski,
P. Kołodziejczyk,
J. Michniewicz
Publication year - 2013
Publication title -
żywność, technologia, jakość
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.149
H-Index - 13
ISSN - 1425-6959
DOI - 10.15193/zntj/2013/90/129-141
Subject(s) - fructan , extrusion , food science , fermentation , extrusion cooking , chemistry , materials science , sucrose , starch , composite material