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Understanding the influence of in situ produced dextran on ..:
Wang, Yaqin
;
Tacer-Caba, Zeynep
;
Immonen, Mikko
...
Food Hydrocolloids. 131 (2022) - p. 107844 , 2022
Link:
https://doi.org/10.1016/j.foodhyd.2022.107844
RT Journal T1
Understanding the influence of in situ produced dextran on wheat dough baking performance: Maturograph, biaxial extension, and dynamic mechanical thermal analysis
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodhyd.2022.107844&Exemplar=1&LAN=DE A1 Wang, Yaqin A1 Tacer-Caba, Zeynep A1 Immonen, Mikko A1 Kemell, Marianna A1 Varis, Jutta Johanna A1 Jian, Ching A1 Maina, Ndegwa Henry PB Elsevier BV YR 2022 SN 0268-005X JF Food Hydrocolloids VO 131 SP 107844 LK http://dx.doi.org/https://doi.org/10.1016/j.foodhyd.2022.107844 DO https://doi.org/10.1016/j.foodhyd.2022.107844 SF ELIB - SuUB Bremen
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