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

Author: Igrejas G.   Martinant J-P.   Bouguennec A.   Villain A.C.   Saulnier L.   Popineau Y.   Branlard G.  

Publisher: Academic Press

ISSN: 0733-5210

Source: Journal of Cereal Science, Vol.36, Iss.1, 2002-07, pp. : 115-124

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