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1 Ergebnisse
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Effect of Thermoresponsive Xyloglucan on the Bread-Making P..:
Keiko Fujii
;
Momomi Usui
;
Akiko Ohsuga
.
https://www.mdpi.com/2304-8158/12/14/2761. , 2023
Link:
https://doi.org/10.3390/foods12142761
RT Journal T1
Effect of Thermoresponsive Xyloglucan on the Bread-Making Properties and Preservation of Gluten-Free Rice-Flour Bread
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:298ae70e42af498ca40c47aca9ec953b&Exemplar=1&LAN=DE A1 Keiko Fujii A1 Momomi Usui A1 Akiko Ohsuga A1 Michiko Tsuji PB MDPI AG YR 2023 K1 thermoresponsive xyloglucan K1 tamarind gum K1 xanthan gum K1 gluten-free K1 rice-flour K1 bread K1 Chemical technology K1 TP1-1185 JF https://www.mdpi.com/2304-8158/12/14/2761 LK http://dx.doi.org/https://doi.org/10.3390/foods12142761 DO https://doi.org/10.3390/foods12142761 SF ELIB - SuUB Bremen
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