Effect of White Wheat Flour Substitution with Whole Oat Flour on Physical Properties of Part‐Baked Frozen Bread
Publisher： John Wiley & Sons Inc
E-ISSN： 1745-4603|46|6|411-419
ISSN： 0022-4901
Source： JOURNAL OF TEXTURE STUDIES, Vol.46, Iss.6, 2015-12, pp. : 411-419
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