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Investigation of the functionality of macromolecules in the..:
Németh, Renáta
;
Farkas, Alexandra
;
Martin, Edit
...
Food Hydrocolloids. 146 (2024) - p. 109241 , 2024
Link:
https://doi.org/10.1016/j.foodhyd.2023.109241
RT Journal T1
Investigation of the functionality of macromolecules in the rheological and baking properties of oat milling fractions
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodhyd.2023.109241&Exemplar=1&LAN=DE A1 Németh, Renáta A1 Farkas, Alexandra A1 Martin, Edit A1 Gaál, Annamária A1 Schall, Eszter A1 Szilágyi, Róza A1 Tömösközi, Sándor PB Elsevier BV YR 2024 SN 0268-005X JF Food Hydrocolloids VO 146 SP 109241 LK http://dx.doi.org/https://doi.org/10.1016/j.foodhyd.2023.109241 DO https://doi.org/10.1016/j.foodhyd.2023.109241 SF ELIB - SuUB Bremen
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