Published in

Elsevier, LWT - Food Science and Technology, (66), p. 211-216, 2016

DOI: 10.1016/j.lwt.2015.10.034

Links

Tools

Export citation

Search in Google Scholar

Effects of added inulin and wheat gluten on structure of rye porridge

Journal article published in 2015 by José L. Vázquez Gutiérrez ORCID, Daniel Johansson, Maud Langton ORCID
This paper is available in a repository.
This paper is available in a repository.

Full text: Download

Green circle
Preprint: archiving allowed
Upload
Green circle
Postprint: archiving allowed
Upload
Green circle
Published version: archiving allowed
Upload
Policy details
Data provided by SHERPA/RoMEO