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Foods
Volume 13
Issue 13
10.3390/foods13132077
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Journal: Foods, 2024
Volume: 13
Number: 2077

Article: Impact of Rye Malt with Various Diastatic Activity on Wholegrain Rye Flour Rheology and Sugar Formation in Scalding and Fermentation Processes
Authors: by Ruta Murniece, Sanita Reidzane, Vitalijs Radenkovs, Roberts Matisons, Ilona Dabina-Bicka, Dace Klava and Ruta Galoburda
Link: https://www.mdpi.com/2304-8158/13/13/2077

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