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1 Ergebnisse
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Effect of sourdough addition on gluten‐free sorghum bread f..:
Turksoy, Secil
;
Guzel, Mustafa
;
Guzel, Nihal
Cereal Chemistry. 101 (2024) 3 - p. 518-529 , 2024
Link:
https://doi.org/10.1002/cche.10752
RT Journal T1
Effect of sourdough addition on gluten‐free sorghum bread fortified with plant‐based protein and dietary fiber: Functional, textural, and structural properties
UL https://suche.suub.uni-bremen.de/peid=cr-10.1002_cche.10752&Exemplar=1&LAN=DE A1 Turksoy, Secil A1 Guzel, Mustafa A1 Guzel, Nihal PB Wiley YR 2024 SN 0009-0352 SN 1943-3638 JF Cereal Chemistry VO 101 IS 3 SP 518 OP 529 LK http://dx.doi.org/https://doi.org/10.1002/cche.10752 DO https://doi.org/10.1002/cche.10752 SF ELIB - SuUB Bremen
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