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1
s13197-017-2836-9
s13197-017-2836-9
https://scigraph.springernature.com/pub.10.1007/s13197-017-2836-9
Effects of beta-glucan and resistant starch on wheat dough and prebiotic bread properties.
P2888
Q47705683-6E648627-4145-48BC-80F1-A468492B3ECA
P2888
s13197-017-2836-9
https://scigraph.springernature.com/pub.10.1007/s13197-017-2836-9