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1 Ergebnisse
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Elm (Ulmus pumila L.) bark flour as a gluten substitute in ..:
Li, Jingjing
;
Hu, Shuai
;
Xu, Mengyu
...
Journal of Food Science and Technology. 60 (2023) 3 - p. 1163-1174 , 2023
Link:
https://doi.org/10.1007/s13197-023-05670-x
RT Journal T1 <Title>Elm (Ulmus pumila L.) bark flour as a gluten substitute in gluten-free whole foxtail millet bread</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1007_s13197-023-05670-x&Exemplar=1&LAN=DE A1 Li, Jingjing A1 Hu, Shuai A1 Xu, Mengyu A1 Min, Fangfang A1 Yu, Tian A1 Yuan, Juanli A1 Gao, Jinyan A1 Chen, Hongbing A1 Wu, Yong PB Springer Science and Business Media LLC YR 2023 SN 0022-1155 SN 0975-8402 JF Journal of Food Science and Technology VO 60 IS 3 SP 1163 OP 1174 LK http://dx.doi.org/https://doi.org/10.1007/s13197-023-05670-x DO https://doi.org/10.1007/s13197-023-05670-x SF ELIB - SuUB Bremen
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