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Physical and sensory properties of all-barley and all-oat breads with additional hydroxypropyl methylcellulose (HPMC)

Yookyung Kim1, Wallace H Yokoyama

  • 1Department of Home Economics Education, Korea University, 5-1 Anam-dong, Seongbuk-Gu 136-71, Seoul, Korea. yookyung_kim@korea.ac.kr

Journal of Agricultural and Food Chemistry
|December 30, 2010
PubMed

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