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Characterization of rye flours and their potential as refer..:
Xhaferaj, Majlinda
;
Muskovics, Gabriella
;
Schall, Eszter
...
Food Chemistry. 408 (2023) - p. 135148 , 2023
Link:
https://doi.org/10.1016/j.foodchem.2022.135148
RT Journal T1
Characterization of rye flours and their potential as reference material for gluten analysis
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2022.135148&Exemplar=1&LAN=DE A1 Xhaferaj, Majlinda A1 Muskovics, Gabriella A1 Schall, Eszter A1 Bugyi, Zsuzsanna A1 Tömösközi, Sándor A1 Scherf, Katharina A. PB Elsevier BV YR 2023 SN 0308-8146 JF Food Chemistry VO 408 SP 135148 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2022.135148 DO https://doi.org/10.1016/j.foodchem.2022.135148 SF ELIB - SuUB Bremen
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