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- W38394487 abstract "Promote consumption of barley breads, in order to improve intake of fibre and healthenhancing components: Instrumental evaluation of breads. Sensory consumer evaluation of breads. Bread-making performances of flours. Instrumental evaluation of barley substituted wheat Dough." @default.
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- W38394487 date "2008-01-01" @default.
- W38394487 modified "2023-09-27" @default.
- W38394487 title "Healthier cereal products: breadmaking with barley flour." @default.
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