Open AccessThe effect of oat beta-glucan isolate on the rheology of dough from premium wheat flour and the quality of bakery products
Author(s) -
T.A. Yamashev,
В М Гематдинова,
A. V. Kanarsky
Publication year - 2020
Publication title -
naučnyj žurnal niu itmo. seriâ processy i apparaty piŝevyh proizvodstv
Language(s) - English
Resource type - Journals
ISSN - 2310-1164
DOI - 10.17586/2310-1164-2020-10-2-62-75
Subject(s) - food science , rheology , wheat flour , beta glucan , chemistry , glucan , materials science , composite material , biochemistry