Structural and nutritional portrayal of rye‐supplemented bread using fourier transform infrared spectroscopy and scanning electron microscopy
2018 ◽
Vol 3
(2)
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1985 ◽
Vol 19
(9)
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pp. 1043-1071
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2019 ◽
Vol 14
(1)
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pp. 72-80
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2017 ◽
Vol 24
(2)
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pp. 299-309
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2018 ◽
Vol 33
(1)
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pp. 103-115
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2010 ◽
Vol 41
(11)
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pp. 1517-1524
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