Effect of wheat germ addition on the microbiological quality, in vitro protein digestibility, and gelatinization behavior of macaroni

Author： Pınarlı İlkay Öner Mehmet İbanoğlu Şenol

Publisher： Springer Publishing Company

ISSN： 1438-2377

Source： European Food Research and Technology A, Vol.219, Iss.1, 2004-06, pp. : 52-59

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