I agree that this site is using cookies. You can find further informations
here
.
X
Login
Merkliste (
0
)
Home
About us
Home About us
Our history
Profile
Press & public relations
Friends
The library in figures
Exhibitions
Projects
Training, internships, careers
Films
Services & Information
Home Services & Information
Lending and interlibrary loans
Returns and renewals
Training and library tours
My Account
Library cards
New to the library?
Download Information
Opening hours
Learning spaces
PC, WLAN, copy, scan and print
Catalogs and collections
Home Catalogs and Collections
Rare books and manuscripts
Digital collections
Subject Areas
Our sites
Home Our sites
Central Library
Law Library (Juridicum)
BB Business and Economics (BB11)
BB Physics and Electrical Engineering
TB Engineering and Social Sciences
TB Economics and Nautical Sciences
TB Music
TB Art & Design
TB Bremerhaven
Contact the library
Home Contact the library
Staff Directory
Open access & publishing
Home Open access & publishing
Reference management: Citavi & RefWorks
Publishing documents
Open Access in Bremen
zur Desktop-Version
Toggle navigation
Merkliste
1 Ergebnisse
1
Enhancing frozen dough quality: Investigating the impact of..:
Huang, Xueying
;
Wang, Shengnan
;
Zhang, Minghao
...
Food Chemistry. 454 (2024) - p. 139853 , 2024
Link:
https://doi.org/10.1016/j.foodchem.2024.139853
RT Journal T1
Enhancing frozen dough quality: Investigating the impact of soy hull polysaccharide (SHP) on rheological properties and microstructure
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2024.139853&Exemplar=1&LAN=DE A1 Huang, Xueying A1 Wang, Shengnan A1 Zhang, Minghao A1 Zhang, Guangchen A1 Zhang, Ziyang A1 Cao, Xiuzhi A1 Liu, He PB Elsevier BV YR 2024 SN 0308-8146 JF Food Chemistry VO 454 SP 139853 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2024.139853 DO https://doi.org/10.1016/j.foodchem.2024.139853 SF ELIB - SuUB Bremen
Export
RefWorks (nur Desktop-Version!)
Flow
(Zuerst in
Flow
einloggen, dann importieren)