Work

Quality of Flours from Waxy and Nonwaxy Barley for Production of Baked Products

Year: 1999

Type: article

Source: Cereal Chemistry

DOI: 10.1094/cchem.1999.76.4.530

Authors: Artur P. Klamczynski, Zuzanna Czuchajowska

Institution: Washington State University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2082777037

FWCI:

Cites: 23

Cited by: 38

Related to: 10