ŞIMŞEKLI, N.; DOĞAN, İsmail S. Effect of Addition of Cereal Based Beta-glucan on Technological and Functional Properties of Foods. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 3, n. 4, p. 190–195, 2014. DOI: 10.24925/turjaf.v3i4.190-195.241. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/241. Acesso em: 22 nov. 2024.