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並前往https://www.semanticscholar.org/paper/Effects-of-starchy-and-%CE%B2-glucan-additives-on-flour%2C-Gavurn%C3%ADkov%C3%A1-Havrlentov%C3%A1/eacd9e75d7721e384ebb7ed66951f0ea786b5401

[PDF] Effects of starchy and β-glucan additives on flour, dough ...

... resistant starches of RS2 and RS3 types, and barley β-glucan. Different parameters of flours, doughs, and final breads were evaluated.

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