Structure and functional properties of wheat bread and pasta produced through supplementation of RS2 and RS3 to wheat flour from traditional Polish and Russian cultivars

Kiseleva, V.I.,Russian Academy of Sciences, Moscow (Poland). Inst. of Biochemical Physics ; Blaszczak, W ; Sadowska, J.,Polish Academy of Sciences, Olsztyn (Poland). Inst. of Animal Reproduction and Food Research ; Chernykh, V.J ; Artem'eva, E.,Moscow State University of Food Production, Moscow (Russia) ; Fornal, J.,Polish Academy of Sciences, Olsztyn (Poland). Inst. of Animal Reproduction and Food Research ; Jurev, V.P.,Russian Academy of Sciences, Moscow (Poland). Inst. of Biochemical Physics

Polish journal of food and nutrition sciences, 2007, Vol.57 (2), p.239-245 [Revista revisada por pares]

Olsztyn: Polish Academy of Sciences

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