Work

The content of b-glucans in the grain product talgan, made from wheat, barley and oats

Year: 2023

Type: article

Source: Food processing industry

DOI: 10.52653/ppi.2023.9.9.002

Authors: А.В. Сумина, В.И. Полонский

Language: Russian

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4386422158

FWCI: 0.175

Cites:

Cited by: 1

Related to: 10