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1 Ergebnisse
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Insight into the Gluten-Free Dough and Bread Properties Obt..:
Różańska, Maria Barbara
;
Kokolus, Patrycja
;
Królak, Jakub
...
Różańska MB, Kokolus P, Królak J, Jankowska P, Osoś A, Romanowska M, Szala Ł, Kowalczewski PŁ, Lewandowicz J, Masewicz Ł, Baranowska HM, Mildner-Szkudlarz S. Insight into the Gluten-Free Dough and Bread Properties Obtained from Extruded Rice Flour: Physicochemical, Mechanical, and Molecular Studies. Applied Sciences. 2023; 13(6):4033. https://doi.org/10.3390/app13064033. , 2023
Link:
https://depot.ceon.pl/handle/123456789/22443
RT Journal T1
Insight into the Gluten-Free Dough and Bread Properties Obtained from Extruded Rice Flour: Physicochemical, Mechanical, and Molecular Studies
UL https://suche.suub.uni-bremen.de/peid=base-ftceon:oai:depot.ceon.pl:123456789_22443&Exemplar=1&LAN=DE A1 Różańska, Maria Barbara A1 Kokolus, Patrycja A1 Królak, Jakub A1 Jankowska, Patrycja A1 Osoś, Agata A1 Romanowska, Magda A1 Szala, Łukasz A1 Kowalczewski, Przemysław Łukasz A1 Lewandowicz, Jacek A1 Masewicz, Łukasz A1 Baranowska, Hanna Maria A1 Mildner-Szkudlarz, Sylwia PB MDPI YR 2023 K1 extrusion K1 pasting properties K1 dough rheology K1 structure K1 water behavior K1 LF NMR JF Różańska MB, Kokolus P, Królak J, Jankowska P, Osoś A, Romanowska M, Szala Ł, Kowalczewski PŁ, Lewandowicz J, Masewicz Ł, Baranowska HM, Mildner-Szkudlarz S. Insight into the Gluten-Free Dough and Bread Properties Obtained from Extruded Rice Flour: Physicochemical, Mechanical, and Molecular Studies. Applied Sciences. 2023; 13(6):4033. https://doi.org/10.3390/app13064033 LK http://dx.doi.org/https://depot.ceon.pl/handle/123456789/22443 DO https://depot.ceon.pl/handle/123456789/22443 SF ELIB - SuUB Bremen
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