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Sour dough fermentation of barley flours with varied content of mixed-linked (1->3), (1->4) ß-D-glucans
Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
1995 (English)In: Food microbiology (Print), ISSN 0740-0020, E-ISSN 1095-9998, Vol. 12, 363-71 p.Article in journal (Refereed) Published
Place, publisher, year, edition, pages
1995. Vol. 12, 363-71 p.
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Food Science
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URN: urn:nbn:se:uu:diva-28668DOI: 10.1016/S0740-0020(95)80117-0OAI: oai:DiVA.org:uu-28668DiVA: diva2:56564
Available from: 2008-10-17 Created: 2008-10-17 Last updated: 2017-12-07Bibliographically approved

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Marklinder, Ingela

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