Incorporation of oat β-glucan in pasta and the effect on product quality
Consumers’ growing interest in healthy food products has opened up a new market for the food industry. In an attempt to exploit this market there is a constant search for health promoting ingredients which can be incorporated into functional food products. The cereal fibre mixed-linkage (1→3), (1→...
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| Formato: | H2 |
| Lenguaje: | Inglés |
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SLU/Dept. of Food Science
2013
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