Physicochemical properties of enzyme treated-dietary fibers from whole grain and the quality characteristics of cakes
| العنوان: | Physicochemical properties of enzyme treated-dietary fibers from whole grain and the quality characteristics of cakes |
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| المؤلفون: | Ji-Eun Yoon, Kwang-Yeon Lee, Hyeon-Gyu Lee |
| المصدر: | Korean journal of food science and technology. 54:490-497 |
| بيانات النشر: | Korean Society of Food Science and Technology, 2022. |
| سنة النشر: | 2022 |
| مصطلحات موضوعية: | Applied Microbiology and Biotechnology, Food Science, Biotechnology |
| تدمد: | 2383-9635 0367-6293 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::81bb0207c27fc96ba18632e99b1688e2 https://doi.org/10.9721/kjfst.2022.54.5.490 |
| حقوق: | OPEN |
| رقم الأكسشن: | edsair.doi...........81bb0207c27fc96ba18632e99b1688e2 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 23839635 03676293 |
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