Genetical, Biochemical and Technological Parameters Associated with Biscuit Quality. 1. Prediction Using Grain Hardness and Water Extractable Arabinoxylans

AuthID
 P-000-NVB
7
Author(s)
Martinant, JP
·
Saulnier, L
·
Branlard, G
Tipo de Documento
Article
Year published
2002
Publicado
in JOURNAL OF CEREAL SCIENCE, ISSN: 0733-5210
Volume: 36, Número: 1, Páginas: 115-124 (10)
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Publication Identifiers
SCOPUS: 2-s2.0-0036658451
Wos: WOS:000178138700011
Source Identifiers
ISSN: 0733-5210
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