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1 Ergebnisse
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Effect of Potato Flour on the Rheological Properties of Dou..:
Zeng, Fan-kui
;
Liu, Hong
;
Yu, Hui
...
American Journal of Potato Research. 96 (2018) 1 - p. 69-78 , 2018
Link:
https://doi.org/10.1007/s12230-018-9690-9
RT Journal T1 <Title>Effect of Potato Flour on the Rheological Properties of Dough and the Volatile Aroma Components of Bread</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1007_s12230-018-9690-9&Exemplar=1&LAN=DE A1 Zeng, Fan-kui A1 Liu, Hong A1 Yu, Hui A1 Cheng, Jin-chun A1 Gao, Guo-qiang A1 Shang, Yan A1 Liu, Gang PB Springer Science and Business Media LLC YR 2018 SN 1099-209X SN 1874-9380 JF American Journal of Potato Research VO 96 IS 1 SP 69 OP 78 LK http://dx.doi.org/https://doi.org/10.1007/s12230-018-9690-9 DO https://doi.org/10.1007/s12230-018-9690-9 SF ELIB - SuUB Bremen
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